These days, more Americans than ever “like it hot.” Chalk it up to cooking shows, magazines, the global travel boom and the spread of authentic ethnic eateries all across the nation. Everywhere we go, flavors are getting bolder and foods are getting spicier. Spicy heat is, of course, an acquired taste. But you know how that goes—once you get into the chile groove, you start wanting more and more. It begins with a dash of hot sauce or a dish of spicy wings. And before you know it, you’re craving that fiery buzz in everything from chili con carne to chocolate. That’s partly because the heat of chiles causes your brain to release endorphins, which results in a pleasant state of well-being. Once you’ve been bitten by the chile bug, you find yourself wanting to spice up your own home cooking. Because adding heat to a dish is more than just tossing in some chile flakes. It’s about flavor, balance and technique, and the more you know about chiles and spicy ingredients, the more you can master the art of firing up your food with finesse.
Bring on the heat this summer. Spice up summer classics by adding a kick of spice. Want to set your world on fire? Grab a bottle of Kikkoman Sriracha Hot Chili Sauce. With the distinctive flavor of marinated chili peppers and Asian spices, it’s versatile enough to use as a spicy condiment on fries and burgers, a hot addition to soups and dips, or a fiery mix in Bloody Marys. Low in calories, with no added MSG or artificial colors, Kikkoman Sriracha Hot Chili Sauce is 100% food safe, unlike other high bacteria srirachas in the market.
Cut this spicy, tangy butter into slices to top steak or chicken, or melt the butter and drizzle on steamed vegetables. For a deliciously different party snack, toss popcorn with melted sriracha butter. Spice it up using three of Kikkoman’s favorite sauces.
1/2 cup butter, softened
3 tablespoons Kikkoman Sriracha Sauce
2 teaspoons Kikkoman Lime Ponzu
1 teaspoon Kikkoman Rice Vinegar
With a wooden spoon or electric mixer, blend all ingredients together. Line the top of a butter dish with waxed paper and spoon butter onto the waxed paper. Fold waxed paper over and refrigerate butter until firm.
Makes about 1/2 cup