Ode to Sriracha

Oh, Sriracha, what would I do without you beside my stovetop to flavor just about every meal? It is a key component of the hippie triumvirate that holds sway over all of my cooking. I may try to make a dish without them, but they usually end up sneaking their way in one way or another. The trifecta? Nutritional yeast, Bragg’s, and Sriracha. Nutritional yeast brings the savory, Bragg’s brings the salty, and Sriracha, the heat - a tangy, friendly warmth that makes itself at home just about anywhere. And, it turns out Sriracha has a lovely story behind it, as I learned in this NYT article.

Sriracha’s been a staple for a long time. When I lived in the co-op, my 14 housemates could go through a bottle of Sriracha at an astounding rate. And during last year’s campaign, the bottle of Sriracha at the office helped us get through many a late night, livening up snacks like popcorn, pretzels, and even tuna salad. I love it in pho, stir fries, miso, scrambles, and Michele’s spicy Sriracha mayo. Yum! The only thing I always wonder – should you keep it in the fridge or not...?