When Schnucks was having its closeout sale a couple weeks ago, I bought a bottle of Sriracha.
There's no reason, really, why I'd never bought it before. It's not that it's too expensive or anything. I just figured I didn't need to own it. Any time a recipe called for hot chili sauce, I'd just add cayenne or Tabasco instead.
But once we had this cute rooster-y bottle in our kitchen, I started using it. A lot. I found it worthy of a blog post because when we were eating vegetable curry for dinner on Sunday night, I loaded mine up with Sriracha and declared its chili taste "beautiful." Yes, I actually said that. But it's true! It really is beautiful. It's spicy, for sure, but it's such a complex spice - it manages to be spicy, sweet, garlicky, and vinegary all at the same time. It can add so much spicy depth to a dish - even a dish like curry that already has about 1000 competing (and equally delicious) flavors.
And I also don't think it needs to be limited to Asian-y dishes. It was great with the Indian food. It was great with the Mexican food we had last week. It was even great this past weekend when I mixed it with mayonnaise to dress a "chicken" sandwich. The possibilities are endless!
Check it out - buy a bottle - and be prepared to be wowed (so much that you, too, might start calling sauces "beautiful").