If you've wondered why everyone you know has suddenly gotten super turned on by hot sauce in the last few years, know this: We're a bunch of masochists. And that's OK.There's just something inexplicably sexy about sweating and half-crying your way through the pain of a taco or noodle bowl that you've thoroughly doused with bright-red liquid fire.
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So pick your poison. Some people like Tabasco, while others prefer the Latin flair of Tapatio or Cholula. Maybe you like Crystal or Frank's Red Hot, particularly if you live in the American South. And then, of course, there's Huy Fong's beloved, rooster-adorned Sriracha Chili Sauce.You could say it has a cult following but that would not be accurate in terms of describing the widespread appeal of the slightly sweet and so-very-spicy stuff. We're talking 20 million bottles of this stuff sold per year, and that was as of 2013, before sriracha hysteria truly peaked.
The thing is, it's delicious on basically everything. Pizza, sandwiches (see below), popcorn, noodles, in soup, even in desserts, honest to god.Here, we've come to snuff the rooster.Because the only thing missing from this magical sauce is a homemade touch. So we asked Lisa Murphy of Sosu Sauces how to DIY it. And she delivered.
It's surprisingly easy, honestly. You're just going to need five things: chili peppers, salt, garlic, sugar, and fish sauce. And you're going to let it ferment so that it's extra tangy. It does the work for you!So whip up some of your very own sriracha, starting today, and in a few days time you'll find that you have a lot of new friends. Just make them bring the pizza.MAKE IT: The Ultimate Breakfast SandwichMAKE IT: Homemade Sriracha