Photo by: Joseph De Leo
We keep this tangy sauce in a catsup-style squirt jar and use it to make all sorts of things, like pulled beef, pork, or turkey sandwiches. It is a handy condiment to have around because it doesn’t go bad—and it tastes really good.
The thing that gives this sauce a distinctive taste is Sriracha, which is a Vietnamese chile sauce. Its full name is Tuong Or Sriracha. It is a bright red spicy chile sauce made by a Vietnamese immigrant family somewhere in California. These days, it is so popular that you can find it even at regular grocery stores. People who like Sriracha don’t just like it; they are addicted to it. They put it on their eggs, their burgers. They’d probably ask us to put it in their milkshakes if they thought we would do it for them. My son Danny is one of those people, and so is Minda’s husband, Andy.
- Frank’s Hot Sauce or whatever hot sauce you like
- Black pepper
- Apple cider vinegar
© 2008 Kenny Shopsin
Start with an equal amount of Srirachi and Frank’s Hot Sauce and stir them together in a bowl. Add what you think will be too much black pepper and thin the sauce out with cider vinegar.
Nutritional information is not available for this recipe.