Sriracha Chili Sauce

This Thai chili sauce was traditionally used as a table condiment, but it has become one of the most used sauces in fusion foods. It’s also been adopted by Vietnam and other Southeast Asian cultures. Originating in the Southern seaport village of Sriracha, Thailand, just north of Pattaya, it’s made from sun-ripened red chilies, which are flavored with garlic, sugar, and salt. Some versions also contain fish sauce (nahm pla). Americans have readily incorporated this new-style chili “ketchup” into daily life, and most professional kitchens have at least one bottle at the ready. Nontraditional uses include adding a spoonful to an equal amount of mayonnaise for a spicy sandwich spread; squeezing it right out of the bottle for a spicy hot dog; or dipping fries in this instead of ketchup. (Too spicy for you? Mix with an equal part of ketchup to tame the flame.)