The internet is all afire about Huy Fong’s Sriracha Hot Sauce lately and I’m still fired up (no! not from the consumption of the chili sauce), but from all the headlines on the internet. The spicy buzz seeds from Huy Fong Sriracha articles by The New York Times, Serious Eats, Andrea Nguyen’s thought provoking commentary, a little Twitter spat (no comment) and humbly, my little homemade sriracha style hot sauce recipe. All the hot sauce excitement has me glued to the computer with a pretty red hot sauce mustache tattooed to my upper lip. “Got Sriracha” anyone? Cause I certainly do.
The New York Times calls it “A Chili Sauce to Crow About“, “The United States of Sriracha” and ” The All American Sauce” and has an open call for yet to be unidentified Sriracha sightings (USS). I simply called it – Cult Sriracha. All the spicy fuss has made Huy Fong’s Sriracha a cultural phenomenon and an American institution that can be found in dishes beyond your imagination.
Almost every HF Sriracha junkie has a special dish they call their own. From Sriracha spiked hot dogs, hamburgers, pizza, tacos and sushi to more elaborate inceptions by Jean-Georges Vongerichten, everyone finds sweet and spicy comfort in this bottle of red gold.
My food salvation and comfort is mixing my homemade Sriracha style hot sauce with some mayo . Beads of sweat start to roll down my forehead as I watch the spicy red gold swirl through the creamy layers of mayo, until it becomes a salmon colored bowl of treasure at the end of a rainbow. If there were any Leprechauns at the end of this chili rainbow ready to snag my spicy mayo, I’ll kick their little elfin asses. Oh, yes I would. Finally, the clencher is dipping the second love of my life, fried potatoes (Todd is my first love, of course), into the sauce and I am screaming for joy.
French fried potatoes dipped in creamy chili hot sauce is a manifestation of starch, fat, spice and richness. Hallelujah!
It’s unfortunate how a nice gal like me [cough, cough] can get so violent and who considers a high caloric, high cholesterol and life-span reducing dish to be the second love of my life. I think I’m in need of therapy. This Cult Sriracha, Cult Red Rooster thing has gotten the best of me. Call 911, send help.
But let me finish my plate of spicy, creamy comfort first.
Thank you,
Diane
Print This RecipeCreamy Chili Hot Sauce (Sriracha Mayo) Recipe
Try this with any of your favorite chili hot sauces. I use a basic 3:1 ratio of mayo to hot sauce because my homemade Chili Hot sauce is not for the light hearted. Adjust your heat level to your personal tolerance.
3 Tablespoons mayo
1 Tablespoons homemade Sriracha style chili sauce, Huy Fong Sriracha, Tabasco or any chili hot sauce
1 teaspoon lemon/lime juice
1/4 teaspoon soy sauce (optional)
1. In bowl, combine ingredients until smooth.
2. Use as dip or spread for your favorite dishes.
French Fries Recipe
(Do you even need a recipe for french fries?)
about 2 pounds Russet potatoes (or any high starch potato)
vegetable oil to fry
1. Wash and peel potatoes.
2. Cut potatoes into strips.
3. In frying pan, add oil. Heat to about 350 degrees.
4. Add potato strips and fry till golden brown.
5. Remove from hot oil and place on paper towel to drain.
Step by Step Recipe Gallery
*I’m not the only one who loves spicy mayo: From the last homemade Sriracha post comments, Kate from Savour-Fare loves it too! And the NY Times has a recipe too.
More homemade Chili Sauce Recipes:
- Jaden’s Sweet Chili Dressing
- Andrea’s Chili Garlic Sauce & Viet style sate chili sauce
- Chuck’s Viet Chili garlic sauce
- Elise’s Mexican Red chili sauce
- Hong & Kim’s Sriracha sauce
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{ 39 comments… read them below or add one }
Just today, I was having a long conversation with my neighbor about sriracha and why it’s so good, so versatile and we should mix it with mayo and make fish tacos. He had never heard of it. Telepathy in the food world……LOVE LOVE those FRIES!
If Sriracha’s a cult, we’ll gladly join and follow your lead!!! Beautiful and sounds delicious! Wonder what else can dipped in that? Maybe our left over nem nuong cuon?
Ooooh, those fries look like heaven! I’m a sucker for sriracha sauce too, except I buy mine in a plastic bottle with a rooster on it. Never thought to mix it with mayo, though. Brilliant!
I have been glued to the wars also. I like sriracha on almost everything. Especially mixed in with tuna for great sandwiches.
I suppose I’m one of the elfin asses at the end of that rainbow fighting you for the sriracha and fried potatoes
Looks absolutely yummy– I am there! (Leprechauns can teleport, right?)
I just recently read one of those Sriracha articles too! It seems a bit sudden to have this much publicity about them these days. Those fries look exceedingly delicious- such nice browning. And I like how you garnished the sriracha mayo too.
Yes, I’m a member of the cult! One of my favorite ways to use it is in Spicy Mexican slaw where the dressing is a mixture of mayo, Sriracha, and lime juice.
Your spicy mayo is a kicked-up version of Utah “fry sauce” which is served at fast food restaurants here, usually a mixture of ketchup and mayo with some kind of seasoning such as dill pickle juice, a dash of barbecue sauce, or garlic. When we had the Olympics here, there were even collectible fry sauce pins!
Heer in Belgium every village, town and city have atleast 2 french fry selling shops caleed Friet winkle and for the last few years they have been selling a spicy mayo called samurai and i love them, this looks like that so now i can make them home too.
my condiment of preference has been mayo mixed with thai curry paste (especially with baked, sweet potato ‘fries’). but, i’ll have to give the sriracha version a go sometime.
We do almost exactly the same thing for fries and sushi dipping sauce. We add a little chili powder to it also. I never thought something would compete with wasabi in my heart for a sushi dipping sauce but I do love the stuff. We also eat it in Pho. I can’t handle the ratio you’re using tho! I would put more like a teaspoon to 3 T. mayo! You’re a much braver soul!
I so feel your hot sauce mustache pain! I did the same thing a couple months back while eating a favorite street vendor’s spicy sauce… only I had horrible lip blisters for weeks. The picture is too delicious looking for words! Can’t wait to try the recipe… and yummy… fries… need I say more?!
OMG. I am so with you on fried potatoes being my “second love” right behind my husband. Chocolate takes a close third, but the fries win out, especially when pared with any kind of mayo.
Been thinking about buying a deep fryer and this post is not helping me resist…
Here here. Let’s take the bickering down a notch (cough, cough) and enjoy your delicious mayo sriracha combo! Who needs salsa golf (no offense, Matt) when you’ve got this stuff. I like that you added lime and soy. Great call. You’re my heroine, Diane. Always.
I’m the only one that does not have any sriracha in my home. One more item to the list. Those fries are a killer. I usually eat them with a cilantro-mayo. Have to try your dip. Cheers
I loves me some sriracha. I’m trying to figure out how to use up the rest of my big bottle in the fridge before I move – I just can’t bear throwing it out. I believe this recipe will def be on the list.
I love me some rooster sauce!
Last night I made one of my favorite dishes. Cut new red potatoes in half and steam them. When they are done, take them out of the pan and let some of the steam “melt away” so they are nice and dry, not like potatoes that have been boiled. Next, melt some butter in a pan until it is hot, but not burning. Cook the potatoes cut sides down for a few minutes in the hot melted butter until they are brown and crispy on the cut sides. (If the butter is hot enough when you add the potatoes, the potatoes won’t stick to the pan.) Add a little crunched Maldon Sea Salt, and roll the potatoes once in the butter. I think slathered in your mayo, they would be the bomb. I’m trying it next time for sure! Yum.
oh yeah, now we’re talking! fantastic looking creamy hot sauce, even for a complete hot sauce wimp like myself. Love the presentation too, with slices of chillis, and the lime leaves (if that is what they are)..
And.. whilst I am here.. Talk about some great looking fries. Great cut, color. everything. I am now hungry. And I don’t have any potatoes. Darn.
Great combo there, I’ve done something similar but with Jap Kewpi mayo instead though I think yours would pack a bit more flavour!
Yes, please! These look dangerously good!
Your presentation here is perfect!
Honey I’d send help but they would just end up joining the cult too! Listen I know you guys have WAY more things on your plate than you can handle but if you can I would LOVE, LOVE, LOVE it if you could enter something in an event I am hosting in June. I am on a misssion to unite the gluten-free food bloggers with the rest of the food bloggers! Check it out http://simplygluten-free.blogspot.com/2009/05/go-ahead-honey-its-gluten-free-june.html
Gorgeous picture! I’m a big fan of spicy mayo too. Sometimes I mix in chili garlic sauce…yum. I stock both the Huy Fong Sriracha and the Thai one, Sriracha Panich. Will try out this recipe soon!
oh, yum!
I made the sriracha from your site last week, adding some fresh mangoes I picked up from the tree across the street. It was awesome! I could not find thai chilis, so used a combo of red jalapenos, red serranos, and red habaneros. It was great. On Sunday, I made the pork burgers from Gourmet mag, and put my mango sriracha mayonnaise on them. You gotta try it. Probably be great with the french fries.
I would love your chocolate chunk banana bread recipe… the link to that recipe is broken… it certainly looks awesome and would love to try it with all these bananas I having sitting around… thanks
That sauce sounds bomb! We could see that on a sandwich too–veggie or grilled salmon. Love it!
I put Sriracha on everything: pizza, scrambled eggs, chili, fries…even tortilla chips. Thanks for this recipe – I will definitely give it a go. I’m thinking it could be fantastic on a burger…
Just discovered your site and spent some good time reading through your recipes! Your photography is beautiful and I’m so jealous of your victory garden! It’s so hot and humid here in HI that all my herbs shriveled up! So sad..
Yum! That looks like a great snack. The sriracha chatter has been at an all time high lately hasn’t it?
I saw your recipe on Foodgawker last week and had to give it a try! Check out my results! http://funandfearlessinbeantown.blogspot.com/2009/06/all-i-wanted-to-do-was-try-out-sriracha.html
I think you’re going to have a lot of hits on your blog! I linked to this blog on the above-mentioned blog entry, which was picked up by Boston.com on their highlighted blog of the day!
I just discovered your blog (followed you from Phoo-D) and I’m enjoying perusing your recipes and stories. We are hot sauce freaks in our house and I cannot wait to try this!
I’m going to follow your lead and add lemon juice and soy sauce and see what happens. P.S. Also delicious for dipping artichokes. http://gabrielaskitchen.wordpress.com/2009/05/21/cock-sauce/
That is one awesome peeler you have there. Got to give you kudos for the great-looking photos, makes me want to jump in the kitchen and do something (which I am right now).
I discovered sriracha from the NYT article, but here in madrid we only get Flying Goose… I actually prefer to do this one from scratch (eggs & oil).
You mentioned in your article, do you even need a recipe for french fries? I would say yes you do, because perfect french fries are cooked twice and never go limp. Trust me.
OMG – I’ve been meaning to make this. Whipped it up tonight, and we are eating it by the spoonful! I haven’t even made any fries yet! It’s amazing!
Can I put a dash of fish sauce in this? I feel like that would be yummy.
Epic- certainly! a dash of fish sauce would make it extra flavorful.