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Creamy Chili Hot Sauce (Spicy Sriracha Mayo) on French Fries
Posted By Todd & Diane On May 25, 2009 @ 5:02 pm In Appetizers,Asian,Food,Gluten Free,Recipes,Sauce | Dressings,Sriracha | Hot Sauces,Vegetables,Vegetarian Recipes | 45 Comments
The internet is all afire about Huy Fong’s Sriracha Hot Sauce lately and I’m still fired up (no! not from the consumption of the chili sauce), but from all the headlines on the internet. The spicy buzz seeds from Huy Fong Sriracha articles by The New York Times, Serious Eats, Andrea Nguyen’s thought provoking commentary, a little Twitter spat (no comment) and humbly, my little homemade sriracha style hot sauce recipe. All the hot sauce excitement has me glued to the computer with a pretty red hot sauce mustache tattooed to my upper lip. “Got Sriracha” anyone? Cause I certainly do.
The New York Times calls it “A Chili Sauce to Crow About“, “The United States of Sriracha” and ” The All American Sauce” and has an open call for yet to be unidentified Sriracha sightings (USS). I simply called it – Cult Sriracha. All the spicy fuss has made Huy Fong’s Sriracha a cultural phenomenon and an American institution that can be found in dishes beyond your imagination.
Almost every HF Sriracha junkie has a special dish they call their own. From Sriracha spiked hot dogs, hamburgers, pizza, tacos and sushi to more elaborate inceptions by Jean-Georges Vongerichten, everyone finds sweet and spicy comfort in this bottle of red gold.
My food salvation and comfort is mixing my homemade Sriracha style hot sauce with some mayo. Beads of sweat start to roll down my forehead as I watch the spicy red gold swirl through the creamy layers of mayo, until it becomes a salmon colored bowl of treasure at the end of a rainbow. If there were any Leprechauns at the end of this chili rainbow ready to snag my spicy mayo, I’ll kick their little elfin asses. Oh, yes I would. Finally, the clencher is dipping the second love of my life, fried potatoes (Todd is my first love, of course), into the sauce and I am screaming for joy.
French fried potatoes dipped in creamy chili hot sauce is a manifestation of starch, fat, spice and richness. Hallelujah!
It’s unfortunate how a nice gal like me [cough, cough] can get so violent and who considers a high caloric, high cholesterol and life-span reducing dish to be the second love of my life. I think I’m in need of therapy. This Cult Sriracha, Cult Red Rooster thing has gotten the best of me. Call 911, send help.
But let me finish my plate of spicy, creamy comfort first.
Try this with any of your favorite chili hot sauces. I use a basic 3:1 ratio of mayo to hot sauce because my homemade Chili Hot sauce is not for the light hearted. Adjust your heat level to your personal tolerance.
1. In bowl, combine ingredients until smooth.
2. Use as dip or spread for your favorite dishes.
French Fries Recipe
(Do you even need a recipe for french fries?)
about 2 pounds Russet potatoes (or any high starch potato)
vegetable oil to fry
1. Wash and peel potatoes.
2. Cut potatoes into strips.
3. In frying pan, add oil. Heat to about 350 degrees.
4. Add potato strips and fry till golden brown.
5. Remove from hot oil and place on paper towel to drain.
More homemade Chili Sauce Recipes:
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