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Ketchup, mustard, and mayo are all perfectly fine condiments, but none inspire the passion that Sriracha does. It’s cult-like. If you’re a fanatic, you’ve probably gone through more green-capped bottles than you can count. But why spend all that cash when you can craft a homemade Sriracha sauce of your own? Not only can you save yourself a bit of cash in the long run, but it can actually taste better than the rooster sauce you pledge allegiance to. Don’t know where to start? Here are 5 Sriracha Sauce Recipes we’re big fans of.


Homemade Sriracha

What is Sriracha sauce? Well, at it’s most basic, it’s a spicy sauce made from chili peppers, vinegar, and garlic. Our favorite straightforward Sriracha recipe comes from Carey Nershi, the author, cook, and photographer behind Reclaiming Provincial, an exceptional recipe site we’ve turned to to save our ass on dinner for some time. After tinkering with a Sriracha recipe posted on Serious Eats, Nershi came up with a killer recipe that includes a mixture of jalapenos and serranos. The addition of smoked sea salt adds a depth of flavor not found in the bottles on the shelves of your local grocer. The recipe is spicier than the classic Huy Fong offering, but that heat can be adjusted if you prefer. Link



Creamy Sriracha Sauce

With the addition of tahini and some veggie broth, this recipe turns the classic condiment into a creamy spread ideal for sandwiches or pastas. Plus, the recipe is so simple, even the most cooking-challenged among us can handle it. Simply drop all the ingredients into a blender or food processor and fire away. The spread will become your go-to sandwich topping. Link



Smoked Sriracha

Smoky, sweet, spicy—this recipe hits all the spots. By taking Fresno peppers, carrots, garlic, brown sugar, and a handful of other ingredients, this Chowhound recipe produces a flavor-packed final product. You start by smoking chiles over maple wood chips for 15 minutes, and that imparts a smoky taste and aroma that no bottle offers. From there you develop a tang by boiling carrots, garlic, and sugar in both red wine and rice vinegar. When everything comes together, you have a Sriracha sauce brighter and more flavorful than the iconic rooster. Link



Green Sriracha Sauce

This recipe ditches the red peppers for straight jalapenos. Basically, if you’re a jalapeno fan, this is the Sriracha for you. The recipe is incredibly easy, packed with garlic, and slightly chunkier than the sauce you’re used to. The fresh jalapeno taste makes it perfect for brightening up heavy, fried foods. We even recommend it on pizza. Link



Michael Hung’s Fermented Chile Vinegar

Michael Hung, the chef behind L.A.’s Faith & Flower, finds the classic Huy Fong Sriracha sauce to be a bit too garlicky. His solution was to make his own version of the spicy sauce to use at his restaurant. His Fermented Chile Vinegar tones down the garlic and amps up the brightness. Still packed with that classic tanginess, Hung’s version is ideal for tossing in stocks and soups for an added kick. He also recommends a few dabs on your next order of clams or oysters. Link

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