Sriracha is a hot sauce that’s used as a popular condiment in Thai & Vietnamese cuisines. Here in the States, sriracha has recently become somewhat of a phenomenon. It has a cult following & it even has its own cookbook.
Bon Appetit called it the ingredient of the year for 2010 & it’s still going strong.
The popular sauce that’s so loved in the States is made by a company called Huy Fong. It’s quickly recognized by the rooster on it’s label; this is why the sauce is sometimes referred to as rooster sauce, or cock sauce.
If you’ve been following my blog, you know how much I love spicy food. I have at least 2 bottles of sriracha in my house at all times.
So of course, when I saw an article about a company making & marketing sriracha popcorn, I needed to have some. I went on the company’s website, only to find that it can only be purchased online. I couldn’t wait, so I decided to try to make my own. How hard could it be?
I simply made popcorn, squirted sriracha on top & tossed well, making sure every kernel was touched by the sauce. I loved it & so did my taste tasters. I wonder if they have Sriracha popcorn in Thailand.
Recipe Sriracha Popcorn (spicy popcorn)
cook the popcorn according to the package
- 3 Tbsp. oil
- 1/2 c. popcorn kernels
- 2 Tbsp. sriracha sauce (more or less)
- salt to taste
Make popcorn, once done add the sriracha & toss well. Make sure there is sauce on all the kernels.
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