I had no idea such a wonderful holiday existed, did you? In honor of what must be the absolute best food holiday, I decided I would share my super-easy recipe for Stiracha-Strawberry Sauce!
Sriracha is one of those condiments that actually has a cult following. Is that weird? Maybe if you’ve never tried it! It’s great on practically everything.
You’ve likely seen it in restaurants or on store shelves — a clear bottle with a green top and the proud image of a rooster in Strut-Mode printed on the side, the glorious red of the sauce as a fantastic background for him. You may have heard sriracha referred to as “cock sauce” or “rooster sauce”, maybe even as “vegan crack”. Don’t be fooled by other Srirachas — always check the ingredients. The brand most prevalent in stores in the States is produced by Huy Fong Foods, Inc., and contains no fish sauce, like many other brands do.
And so, onwards to the delicious tasty firestorm!
- 50g frozen sliced strawberries (about 1/4-1/3 C)
- 1 tsp sugar
- 2T sriracha
- 1 tsp white balsamic vinegar
Add strawberries and sugar to a small saucepan over medium heat. As strawberries thaw, use a wooden spatula or spoon to break them up.
Add sriracha and vinegar. Bring to a simmer, stirring occasionally. Let the mixture reduce only a little, removing from heat after about 3-5 minutes.
For a smoother sauce, transfer to a blender and pulse.
Serves 2. Or 1 very hungry and brave person.
This is great as a glaze on chick’n or stir-fry vegetables. Cool it and use it as a salsa. Put the smooth sauce in a condiment bottle and squeeze over ice cream and pizza. It won’t last long!