Sri Racha, Hot AJVAR, and other spicy red sauces from the intriguing corner of Hell's kitchen

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HOT AJVAR, Sri Racha aka Rooster Blood, etc.

Despite its cult like status, the only useful thing I've found for Sri Racha is for Mac & Cheese. Hot Ajvar, on the other hand, has been quite useful for a variety of things... eggs, tortillas, potatoes, and so much more.

So what other kinds of spicy red sauces do you recommend? I'm trying to avoid Capsaicin Locker Room Contest sauces like the Dave's Insanity series, and go for the more weirder, unique ones.

― donut bitch (donut), Thursday, 9 January 2003 20:46 (twenty-three years ago)

Oh and is "Ajvar" pronounced "Eye-var"? or "AWKKKHHHHHHH*HACK*-FAR"?

― donut bitch (donut), Thursday, 9 January 2003 20:47 (twenty-three years ago)

Despite its cult like status, the only useful thing I've found for Sri Racha is for Mac & Cheese.

Are you mad, my dear DB? Just a little bit of it peps up any marinara.

― Ned Raggett (Ned), Thursday, 9 January 2003 20:54 (twenty-three years ago)

Montezuma Aztec Hot Sauce, while not one of those sear-your-tonsils sauces, ownz this thread due to its ingenius use of pumpkin seeds and the delicious De Arbol chile pepper

― J0hn Darn13ll3 (J0hn Darn13ll3), Thursday, 9 January 2003 20:57 (twenty-three years ago)

a girl i dated recently turned me on to sriracha on meatloaf.

qp kewpie spicy mayonaisse (japan) will knock you down hard.

― gygax!, Thursday, 9 January 2003 20:59 (twenty-three years ago)

sri racha is good on any food! seriously! it makes everything taste bettah

i am going to put some on my ice cream now

― geeta, Thursday, 9 January 2003 23:03 (twenty-three years ago)

Sriracha, aka 'Hot Cock': also a good soup condiment.

I like the seed-in kind.

― Benjamin, Thursday, 9 January 2003 23:15 (twenty-three years ago)

Ajvar has eggplant in it? Yum!!

But if you really like it hot try Daves Insanity sauce. 1 drop will do

http://www.drhot.net/davinsauc.html

― brg30 (brg30), Friday, 10 January 2003 00:27 (twenty-three years ago)

The name Imam Bayeldi comes from a story where the priest ("Imam") faints ("bayeldi") because the taste and flavor of the eggplant served to him is so delicious.

Ohhh!!I think I'm going to pass out. But I don't ever plan on becomming a priest.

― brg30 (brg30), Friday, 10 January 2003 00:30 (twenty-three years ago)

i don't go out of my way to add spices to foods. to me, many people seem to confuse "spicy" with "yummy". but i know y'all like it and i ain't mad at ya

― ron (ron), Friday, 10 January 2003 02:55 (twenty-three years ago)

I put sriracha on hot dogs and hamburgers, and the garlic content goes well with nearly any Asian or Cajun dish. Good addition to any sweet or vinegary sauce or marinade, too -- I used to make ostrich steaks marinated with sriracha and red wine, with a mushroom/Worcestershire reduction.

― Tep (ktepi), Friday, 10 January 2003 03:00 (twenty-three years ago)

I once spent a good hour on the web trying to figure out the correct pronunciation of "ajvar". Came up empty handed. (OK, that's not quite true, but I'm saying it in order to have someone google up the correct answer and feel all smug that they outresearched me without realizing that they did my homework for me! Mua ha ha!)

But I'm thinking that "eye-var" is more accurate but "azh-var" is more fun. So I flop between the two.

It's not necessarily red, but I have to stand up for hot mango pickle, which at one point I was so addicted to I was eating it directly from the jar.

― Chris P (Chris P), Friday, 10 January 2003 03:03 (twenty-three years ago)

Despite its cult like status, the only useful thing I've found for Sri Racha is for Mac & Cheese.

Eggs! PIzza! Fried Rice! Anything!

― Sean (Sean), Friday, 10 January 2003 03:11 (twenty-three years ago)

Oh hell yes, to pizza. Cheese pizza + sriracha is one of those chocolate + peanut butter flavor combinations where the end product is greater than the sum of its parts. I notice it less if the pizza has toppings.

― Tep (ktepi), Friday, 10 January 2003 03:16 (twenty-three years ago)

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