The New York Times did an article last week on the the increasing popularity of Huy Fong's sriracha sauce.Put on anything from pizza to chicken wings to toast to mixing it with ketchup as a bbq sauce, Huy Fong's sriracha sauce has become the condiment of choice for @home cooks as well as famous chefs like Jean-Georges Vongerichten, who uses it as his restaurant Perry St. in NYC.
Huy Fong's sriracha is essentially a puree of jalapenos, garlic powder, salt, sugar and vinegar.
It was originally intended and marketed for use in many Asian dishes such as Vietnamese Pho, but has exploded in recent years into a much broader appeal -topping anything from tacos to burgers to replacing salsa as a dipping choice.
Be forewarned though - a little goes a long way in spice and before you know it your lips will be burning and you will be begging for a big glass of milk.
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