Everybody hold onto your forks and knives — the Rooster Sauce is getting an upgrade. That’s right, you heard us. Sriracha, that delicious, spicy red sauce that’s been revving up all kinds of cuisine, has officially been taken to the next level. And we’ve got our glasses of milk at the ready.
You see, San Francisco native Lisa Murphy decided that the original blend was fine and all, but she knew she could take it to the next level. And so, much like a fine wine or whiskey, she aged the stuff in charred oak barrels for three months, giving new life to the Thai chili-peppers within.
Sosu Barrel-Aged Sriracha retails for $10 USD and has been described as a thicker, smokier version of the original stuff. The catch? Unlike the original sauce, which is widely available in grocery stores across Canada, this stuff is still only available in the United States (but hopefully just for the time being.)
The good news is that we can at least start demanding our right to consume spicier sriracha in the near future, by filling in this form and demanding that Canadians be added to the list of official sriracha lovers.
Until then, we’ve got some ideas on how to jack up the original blend — either store-bought or homemade — in our own kitchens.
- Mix a teaspoon of sriracha into your next bloody Caesar for a real, authentic kick
- Whisk one teaspoon into a tablespoon of mayonnaise and add a dash of whiskey for an aioli that’s bound to kick up your next batch of fries or burger.
- Combine one part smoked barbecue sauce and half-part sriracha for a killer chicken or pork marinade.
- Just eat it by the spoonful until smoke comes out of your ears. Kidding. But it does make the perfect condiment for those veggie straws some stores attempt to sell as chips.