The Sriracha poll

i like trains :|

View attached image.

http://en.wikipedia.org/wiki/Sriracha_sauce

If you did not have it yet, please do go to the next Chinese/Thai/Asian restaurant and try it!

Who doesn't love a bit of the old hot cock sauce?

I used to put Sriracha on Ritz Crackers. I was (am) a weird kid.

Sriracha is fucking AMAZING. I love that stuff.

no option for never tasted it?

Sriracha is good but if I want spicy, I'll go for Blair's hot sauces. Their Pure Death is pure om nom nom. ^^

Sriracha is the new mainstream disgustingness. I hate it. Too weak and vinigery.

I love Sriracha sauce. It goes so well in my Pho Bowl

i never tasted it but description is intriguing . wl give it a tre :)

I chose "No", but only because I know what sriracha is, but have never tasted it, so I have no frame of reference to determine whether I like it.

For what it's worth, I'd like to try it some day.

These results disappoint me. How do so many people not know about this deliciousness?

Use it all the time. But somehow the bottle lasts forever.

I can't believe how many people don't know what this amazing sauce is, but around here we call it "cock sauce" so maybe that's why there's confusion. That may also just be a juvenile midwestern US thing.

Sriracha is delicious. Virtually anything that would be complemented by a sauce is going to get a squeeze of Sriracha on it if it's in my house.

You may think it sounds absurd, but sriracha goes wonderful on a peanutbutter sandwich.

 1 pound red jalapeno peppers, stems cut off

1/2 pound red serrano peppers, stems cut off

4 cloves garlic, peeled

3 tablespoons light brown sugar

1 tablespoon kosher salt

1/3 cup water

1/2 cup distilled white vinegar

Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.

Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.

Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.

Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.

Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Homemade Sriracha

I bought it once, it's barely spicy, ut it's nice ^^

That shirt must be a real babe magnet

there is literally nothing i don't put it on
even pancakes!

It is the elixir of gods.

I put Sriracha sauce in my cheese omelette, it tastes amazing.