Sriracha Chili Sauce often called “Rooster Sauce” for the recognizable rooster image on the front of the bottle, recently found a home again in my refrigerator door. Nestled among all the other condiments, this purée of fresh red jalapeños, garlic powder, sugar, salt, and vinegar makes a nice addition to many foods and adds a kick to everyday chow.

I discovered Sriracha Chili Sauce about 10 years when I lived in Anchorage, Alaska. Many of my foodie friends added the sauce to hotdogs, chips, American and Asian recipes and even Sunday brunch Bloody Marys. Now many well known chefs add a dash of the spicy sauce to their fare.

Bon Appétit magazine recently proclaimed the green capped bottle to be a must have in any kitchen; the popularity of the Los Angeles born sauce has taken off and gained many fans since it’s’ introduction. Originally marketed and sold in mom & pop Asian markets,  Rooster Sauce can now be found at Wal-Mart and some restaurants like Applebee’s and P. F. Changs.

Because we like to share, Liberty Monthly will be giving several bottles away during the month of February - spice up your winter and add a little flair to your palette.

Want your own bottle? Good, we have a couple bottles to get rid of.
Send an email to: addison@libertymonthlymag.com

Spice up your chow:

• Spicy ketchup: Stir sriracha into your favorite ketchup ~ anywhere from a few drops up to a 1-to-1 ratio, depending on your taste. It adds not just heat, but also garlicky complexity to a standby condiment. This is so fantastic on a hamburger.
• Sriracha mayonnaise: A few drops of sriracha mixed with a tablespoon or two of mayo will kick up any sandwich, potato salad, or shrimp cocktail.
• Deviled Eggs: Use sriracha in place of cayenne in your favorite recipe, and add a dot to the top of each egg. For a quick fix, just use a few dashes on top of over-easy or over-hard eggs.
• Chile/garlic chicken wings: Rather than using Tabasco, use sriracha to bump up the flavor of your favorite Buffalo wings recipe. The resulting flavor is more complex, and less vinegary than traditional. For a healthier version, marinate boneless, skinless chicken breasts in buttermilk spiked with sriracha. Grill and serve with blue cheese dressing cut with nonfat greek-style yogurt. While you’re at it, spike the dressing with some sriracha, too!!
• Sweet-hot dipping sauce. Mix honey and sriracha in equal parts. Use as a drizzle or dip for chicken, pork, fish, french fries … or your fingers. It’s fabulous.