We love Sriracha, but our heart belongs first to this version, made with rougher-chopped chilies and a seriously hefty amount of garlic. It's hot and tangy, with that punch of garlic. And yet it tastes fresh, too, with a brightness that probably comes from the vinegar.
This stuff lasts forever in the refrigerator, but we go through it pretty quickly, dolloping it straight into bowls of noodles, dumplings, and roasted pork. We mix it into spice pastes for roasting chicken and into grilling marinades. It's always in the fridge, right next to the soy sauce and the sesame oil.
Do you eat this stuff too?
(Images: Faith Durand)