My husband and I discovered Sriracha Hot Chili Sauce several years ago at a Thai Food restaurant. We had no idea what it was and the rooster displayed proudly on the front seemed more like a warning than an enticement. He must have been the first one of us to try it (that stuff SCARED me!) but it wasn’t long before we had an ever present bottle in our fridge and were eating it on everything from eggs to fish. We struggled with the name for ages and finally settled on calling it “Cocksauce,” at least when our kids aren’t around.
Sriracha is also the main ingredient in my favorite homemade sauce. I don’t have a name for it but it’s incredibly simple, so maybe “Easy Cocksauce?” Or does that sound too much like an act that costs extra in Vegas? Well, this is all you will need for it:
That’s 2 tablespoons of Sriracha, 2 tablespoons of sweet chili sauce and 1 tablespoon of lemon juice. Whisk it together and put it on EVERYTHING. I just brushed in on baked salmon the other night and it was wonderful. It’s especially good on slightly fatty meats because the fat calms the burn of the Sriracha. I haven’t tried it yet but I bet it would be an excellent chicken wing sauce too. I like to steam Edamame in the microwave, then stir-fry the pea-pods in this sauce before serving it as a side. It is messy and delicious!
I’ve also been making a sausage-salad with the “Easy Cocksauce,” which SOUNDS horrible but is actually excellent. Cut turkey or chicken sausage into thin coins, then fry in olive oil until it’s carmelized. Replace the lemon juice with 1 tablespoon of cider vinegar and pour it all on the sausage for the last few minutes. I like to eat it over carrot ribbons and torn up romaine. Yes, that sounds like a nightmare but it’s just like a salad I always order at my favorite Vietnamese place in Atlanta.
Give my “Easy Cocksauce” a try and let me know how YOU use it! I’d also appreciate some name suggestions because it DEFINITELY needs a new one.