Have You Tried . . . Sriracha?

By , Dana Angelo White, Food Network’s Healthy Eats
The fiery red sauce in the green-topped squeeze bottle is a staple in my kitchen. Loyal fans will not go near another chili sauce – it’s so popular it has its own Facebook page.

What is Sriracha?

Sriracha was developed in Los Angeles, California in the early 1980′s by David Tran. His Chinese and Vietnamese roots were the inspiration for this American-born chili sauce.

Pronounced "SIR-rotch-ah" this sauce made from chili peppers, garlic, sugar, salt and vinegar is the perfect balance of hot, spicy, tangy and sweet. Instead of just being hot, Sriracha has serious flavor that keeps food-lovers coming back for more. It even has a nickname – affectionately dubbed “rooster sauce” (the bottle dotes the image of a rooster – Tran’s astrological sign). 

It seems logical to squirt this crimson sauce on egg rolls, stir-fry and noodle dishes, but save some for burgers, fries, pizza and tuna salad too. Chefs across the country consider this sauce a secret ingredient for all kinds of recipes including sauces, marinades, pate and seafood. First timers should be warned to give it a small taste first – it certainly does turn up the heat!

You can find rooster sauce everywhere from Walmart to the local fish market. Most large chain grocers keep it stocked in the Asian food aisle.

Healthy Attributes

Using chili sauce to spice up recipes pours in big flavor for only a few measly calories. Each teaspoon of Sriracha has 5 calories, 1 gram of carbohydrate, and 100 milligrams of sodium. Along with helping to clear out your sinuses, chili peppers contain capsaicin, an inflammation-fighting phyochemical.
 
Click here for 5 ways to love Sriracha from Food Network.
 
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Have YOU tried Sriracha?

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Comments

HANSBRINK
I mix a small amount with bbq sauce or taco sauce for an extra kick. Enjoy it in rice and noodles too. Report
RUBYSHOE
I hear it's delicious on scrambled eggs, but I'm hesitant to try it Report
It's the condiment of choice for our 9-year-old. He puts it on EVERYTHING. Report
It's Great! Especially if you like spicy food. I need to go buy me some more. It's a very reasonable price too. Less than $5! Thanks For Sharing! Report
I love Sriracha, I eat it with most every meal. Report
I always have a bottle in my fridge. I love to add a little squirt of it to my egg salad and tuna salad mixes, it adds a nice zip! I've also used it in devilled eggs to give them some extra kick. This is definitely one of my favorite condiments! Report
love love love love Sriracha!! Report
Yummy! We have seen it in asian stores for probably 20 years! Its yummy with rice or pasta.... But I didnt know it was American product!! Even the local Thai and Vietnamese people keep it on their restaurant table.

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I did not know this was a US origin chili sauce. I love it. I love all the flavors and the hot. Good stuff. Report
OPALSU
Fleckerel, they seem to use sugar and other safe ingredients. you can find the ingredient list on Wikipedia: "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." I think I can use it too. No MSG or other free glutamates to give me migraines. Yay! Report
I'm learning to cook using tofu, and it sounds as if this might work well with it. Report
We LOVE it too. Always have a bottle in our pantry ... my husband loves it with everything. So cool that it was made in LA. Crazy!!!! Report
I LOVE Sriracha. I add it to mac and cheese, alfredo pastas, rice and veggie bowls, and just about anything else that sounds good to me. A little bit goes a long way, so a bottle lasts for a long time for me. Report
Interesting. I didn't know that Sriracha was created in 1980 in LA. Report
I haven't used this but I do use the chili garlic sauce. I use it in Crockpot BBQ, meatloaf, burgers, now turkey burgers. Since I had my sleeve done late June I have been kind of leery of eating this but one day soon I hope I can start cooking again with it. Report
i love sriracha! yum!!! Report
I love this stuff!! I was so bummed when I left Guam because I couldn't find it in Maryland or Virginia. But now I have it and it's all better ;-) Report
Love the stuff. They have another garlic chilli sauce out now - awesome. Report
I love the stuff, especially on my soba noodles! Report
DEARFACE
Oh my goodness, I love sriracha so much! I put it on and in everything - even cottage cheese! I use it most in couscous and to marinade salmon burgers (and really all protein). A must with veggies and I've been known to add it to pasta sauce (red and alfredo) as well as ketchup to spice things up. Report
I've had this sauce before while eating out and it was really good! Really packed in some flavor in just a little bit. Love the suggestions you have here. It will definitely be on my grocery list for this week!!! Report
I LOVE Sriracha. I cook with it a lot. I have made my own Sriracha popcorn. One of my favorite things to make is a dish with brown rice, chickpeas, whatever veggies, two tablespoons of peanut butter, one tablespoon of soy sauce, and a TON of Sriracha! Report
No I like tabasco or frank's red hot Report
I am half Filipino and my fiance loves Lumpia and he asks me to make it for him once a month. I have yet to try to make a healthy version to try for myself. Although a sweet and sour chili sauce is the traditional dipping sauce for lumpia, my fiance's sister had him try the lumpia with spicy Sriracha sauce instead and he is addicted to the combination. As for me, I love adding Sriracha to my eggplant dip to give it a little zing and sometimes add 1/2 a tsp to my homemade spaghetti sauce when I want to give it a little spicy flavor kick. Sriracha goes very well with citrus, vinegar and ginger tones as well so it's perfect with with cabbage/carrot spring rolls (you can do steamed or baked rolls instead of fried) and the dipping sauce called "Nuoc Mam Cham": (P.S. just add 1 cup of water and 1 cup of low sodium broth, veggies, and fish/meat and you can turn this sauce into a yummy flavorful soup)
1 ½ cup fresh coconut juice or water
3Tbsp fish sauce
3Tbsp fresh lime juice
6 tsp rice vinegar
2 tsp Splenda
1/2 tsp Sriracha
4 cloves of finely chopped garlic
¼ cup finely sliced carrots (optional). Report
At home I use Berber and hot chili powder from Africa, but when I'm out at a restuarant I love this stuff - and funny before this article I never noted the name. I any chili powder makes my happiness level increase. Love the hot! Report
Yep, love it on things like chow mein with lots of veggies to keep the heat just right.
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FLECKEREL
Those who have used it.... is there any chance this is actually made with sugar and not HFCS? We don't have it locally, and I am curious what the ingredients actually are (i.e. any so called natural flavors and such???) Thanks! Report
use it all the time --- on eggs, on egg beaters, wonderful to have a squirt in soups, I use it almost everyday! Report
I eat it in pho (naturally) and chili. I saw sriracha popcorn yesterday, I might need to try that. Report
Sriracha ROCKS. Report
We always have a bottle in the fridge! We love this stuff!!!! Report
TAMELA_B
I am addicted to Rooster Sauce! I love to mix it with mayo for a sandwich spread. It adds so much flavor that I end up using less mayo than I normally would. Report
I like Sriracha too! I have a big bottle of it and need to incorporate into more dishes. I used it in a stir fry and it was probably the secret ingredient that made all the family rave! Report
I love this stuff! Great flavor with just enough bite to make everything tasty but not scorching hot. Great on eggs, in stir fry, chilli, gazpacho, I've even mixed it with catsup for kicked up burgers.
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