What Is Sriracha and How Do You Use It?
Published 2026-10-30
Sriracha is the thick, bright red chili sauce in the squeeze bottle with the green cap, and it has become one of the most popular condiments in the country. It is named after a style of chili sauce from Thailand, and the best-known American version is made from red chili peppers, garlic, sugar, salt and vinegar. If you have a bottle and are not sure what to do with it beyond ramen, here is a quick guide.
How it tastes
Sriracha is garlicky, slightly sweet and tangy, with a smooth, ketchup-like thickness. The heat is moderate: hotter than most ketchup-style sauces and Frank's, but milder than many habanero sauces. Because it is thick, it sits on top of food rather than soaking in, which makes it easy to control how much you use.
Easy everyday uses
Squeeze it over fried eggs, scrambled eggs or breakfast burritos. Stir a spoonful into ramen, pho, instant noodles or fried rice. Mix it with mayonnaise for spicy mayo, with ketchup for a spicy fry dip, or with honey and soy sauce for a quick glaze on chicken wings, salmon or tofu. It also adds a kick to burgers, grilled cheese and pizza.
Cooking with sriracha
Sriracha can go into marinades, stir-fry sauces, chili, soups and Bloody Mary mix. Add it near the end of cooking if you want to keep its bright garlic flavor, or earlier if you want the heat to blend into the dish. Combine it with butter for a sriracha butter sauce on corn on the cob or shrimp.
Storing and serving
Sriracha is shelf-stable before opening. Check the label for storage after opening; many people keep it in the pantry, while refrigeration helps preserve color and flavor longer. The color may darken over time. Wipe the nozzle clean after use to keep it from clogging.
Sriracha vs other hot sauces
Compared with thin vinegar sauces like Tabasco, sriracha is thicker, sweeter and more garlicky. Compared with Mexican-style sauces, it has a stronger garlic note. That is why it pairs so well with rice, noodles and eggs.
