We already squeeze gobs of it on our food. Now let's cook some into it, too!
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
LA-based chef Randy Clemens has written The Sriracha Cookook: 50 "Rooster Sauce" Recipes That Pack a Punch, out Jan. 18. Think honey-Sriracha-glazed Buffalo wings, bacon-Sriracha cornbread and peach-Sriracha sorbet. Then utter a quiet hallelujah.
The book also chronicles the history of the fiery red condiment, from its Thai origins to its journey to a factory in Rosemead.
Book-signing details after the jump!