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5 Ways to Use Sierra Sriracha (Beyond Noodles)
Sierra Sriracha is the bottle people buy for noodles and then discover on everything else. It’s hot — a 4 on our ladder — but it’s fermented red jalapeño first and heat second: bright, tangy, a little sweet, clean, with a little extra kick from the scorpion peppers in the mix. Here are five places it earns its spot.
Five easy wins
- Wings. Melt a couple tablespoons of butter, whisk in a good squeeze of Sierra Sriracha, toss with hot wings. That’s the whole recipe.
- Dumpling dip. Equal parts soy sauce and rice vinegar, then Sierra Sriracha to taste. Works for potstickers, spring rolls, or a plate of steamed broccoli.
- Sriracha mayo. A spoonful stirred into mayo makes a fish-taco sauce, a burger spread, or the reason to eat a fried-egg sandwich.
- Soup finisher. A swirl into ramen, pho, or plain chicken soup at the table — it wakes up the broth without taking it over.
- Fried rice. Right at the end, off the heat, a tablespoon stirred through. Garlic Chili is our gentler pick for this; Sierra Sriracha is for when you want it to bite.
And pizza. Obviously, pizza.
Because it’s fermented rather than cooked, the heat comes on clean and doesn’t leave that flat vinegar burn — so you can actually taste the pepper. Start with less than you think; you can always add.
Sierra Sriracha starts with peppers grown on the farm. Find us Sundays in Murphys and Tuesdays in West Point, or order online and we’ll ship it.