Spice Up The New Year With SRIRACHA sauce!

For months I called this sauce 'the red hot sauce with the green lid'. It didn't matter because everyone knew what I was talking about, and I was addicted. I put it on everything (within reason), and in very generous amounts, ensuring that my belly would feel like an inferno.

Sriracha, nicknamed "rooster sauce", is a special formulation of jalapeno peppers, vinegar and spices, and one of the newest food trends for 2010. Many chefs are utilizing it in their 4-star menus, and it can be purchased at literally any food market.  At around $2.99 for a 17-ounce bottle, it is an inexpensive addition to your pantry.

The inception of this sauce is somewhat of a rags-to-riches success story.  David Tran, a Vietnamese immigrant, came to Los Angeles in 1980 to find work.  Disatisfied at the chili sauces that were offered him at Asian eateries, he decided to try his hand at making his own.  He began selling homemade bottles out of the back of his van.  As business grew, he opened a processing facility in Rosemead, close to Los Angeles, and by far the most popular sauce became Sriracha, named after the seaside town of Si Racha, Thailand, known for its many chili sauces.  Now, even though Tran refuses to sell to a multi-national corporation, his family-run business distributes the sauce all around the U.S. .

Here's a recipe for a simple dipping sauce for seared ahi, crispy chicken strips, or Thai beef satay using Sriracha:

This makes enough for 6 appetizers servings.

Sriracha Twist Sauce

2 tbsp Sriracha sauce
2 tbsp soy sauce
2 tbsp fresh lime juice

Enjoy!
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