thanks for the goodie. I started getting into sriracha sauce after trying some Korean recipes and I got hooked. I don't make my dishes too spicy (just a slight warmth on the tongue), but I add just a little sriracha to almost everything now. (soups, stews, eggs, mayo, stir fries, dressings ). It adds a ton of flavor and I find I use less salt that way. 210 days ago
You asked about my sauces. This week I decided to play with diced tomatoes as my base and I just heat up a Tbsp of olive oil, add the tomatoes, 1/2 tsp of garlic, basil, Italian seasoning, a Tsp of Sriracha sauce (Huy Fong Rooster sauce), 2 cups mushrooms, 2 chopped scallions, and a handful of any veggies around (fond of red bell peppers). When I make my black beans soup, I save some and add it (or use it as a base for my sauce) and follow the same other ingredients. And I finally learned that when it comes to sauce on pasta, less is more. I don't need to have the pasta swimming in the sauce. I made a creamy sauce last week using pureed cannellini beans (again with mushrooms, garlic, olive oil, etc). I added 1/4 cup of peas and it Looked like alfredo sauce and was absolutely delish.
then when I add the cooked chicken pieces or the fish, the flavors just meld nicely. Koreans use black beans as a base sauce with pork and it is very popular.