Sriracha has taken the world by storm. Even after the factory had a scare last year where it was almost shut down because of the spicy fumes it was emitting into its neighborhood, Sriracha is going strong, reported The Guardian.
Though Sriracha was probably only brought into your consciousness in the past 5 or 10 years, it's actually been around since the 1980s. David Tran, of Huy Fong Foods, is Sriracha's CEO, and he makes the sauce even more wonderful and interesting. He is no typical CEO of a multi-million dollar company. His dream was never to be a billionaire, he has said. His dream was "to make enough fresh chili sauce so that everyone who wants Huy Fong can have it. Nothing more," said Tran, reported The Huffington Post.
When Tran arrived in Los Angeles in 1980, he was unemployed and missing home, especially the food. Though there was already a thriving Vietnamese community around, Tran realized that they were all experiencing withdrawal from their favorite sweet-spicy-garlicky hot sauce because they couldn't find its equivalent in the America. Tran worked on a sauce recipe for a few months and arrived at the perfect recipe. Thirty-five years later, he's selling over 20 million bottles yearly.
Here's a roundup of ten amazing recipes that will show the range and power of this sauce.
Sriracha-honey hot wings from Simply Delicious
Sriracha pickled onions from Bon Appetit
Sriracha popcorn from Tablespoon
Sriracha sesame tofu from A Vegan Obsession
Sriracha maple bacon from Food 52
Watermelon salad with sriracha vinaigrette from Cookie Monster Cooking
Sriracha bloody mary from Macheesmo
Lobster tails with sriracha butter from Natalie Paramore
Sriracha mac and cheese from Life Tastes Like Food
Sriracha garlic meatballs from She Knows
Dig in!
