It’s not uncommon to reach for the red bottle of Asian spice known as sriracha during your meal. In fact, the extremely-spicy chili sauce (one has to wonder if its redness is indicative of its spiciness), has become a popular companion to Thai seafood dishes and noodles and to Vietnamese soups and spring rolls.
For the past three decades (it was founded in Los Angeles after the creator was going through hot-sauce withdrawals in the 1980s) the popular spice recognized by the rooster on its bottle has found its way into drinks, dips, and even donuts. While most find it an added kick to their meats, seafoods, and dips sriracha’s uses don’t have to stop there.
It may seem a little far-fetched, but sriracha is actually a great partner to popcorn! Skip out on plain butter because with this quick and easy recipe you’ll find a new go-to-snack for your movie nights. It’s a great way to spice up your popcorn, literally.
- a bag of popped popcorn
- 1 tbsp. olive oil
- 1 tbsp. sriracha sauce
- 1/2 tsp. salt
Step 1: Pop the popcorn
It doesn’t matter whether you use microwave popcorn or stovetop popcorn. What matters is that you’ve got some kernels transformed into the movie-lover’s favourite snack.
(Side note: If some kernels don’t pop, a little trick is to put them into the fridge for a while. They’ll pop into popcorn after that.)
Step 2: Prepare the topping
While the popcorn is popping, start mixing the olive oil and sriracha in a little bowl. Add more or less sriracha depending on your spice-tolerance.
Step 3: Pour on top
Once the popcorn is done popping, toss them into a bowl. Drizzle the sriracha mixture over it, while gently tossing to create an even coverage.
How’d your sriracha topping go? How do you usually like your popcorn?
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