Sriracha: The condiment that needs no introduction. My kitchen is never without the stuff, especially since I started making my own a couple years ago. (And you can too.) With a near-endless supply challenging me to make my way through it all before next summer, the beloved rooster sauce finds its way into my meals more often than not. Here are just a few of my favorite ways to use it:
Crispy sweet potato roast with herbed Sriracha-coconut crème fraîche
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Sriracha-roasted chickpeas and cauliflower with pickled mustard seeds
Sriracha-coconut popcorn with smoked sea salt
Roasted vegetable and Sriracha-lime quinoa & amaranth tacos
More from Food52...
- How to make homemade Sriracha
- Recipe: Grilled or broiled oysters with a Sriracha-lime butter
- Recipe: Sriracha-cocoa cashews
This article was originally published on Food52.com: 1 bottle of Sriracha, 5 dinners.
Photos by Carey Nershi
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