8 times Sriracha went too far
Sriracha Week starts March 7, so it's time to address the elephant in the room: This rooster has gotten a little too cocky for its own good.
The chile sauce, which is named after a coastal Thai city (and in the U.S. is associated with the version made by Huy Fong foods, though other companies also make the condiment) has risen in a way that can only be described as meteoric.
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Between 2013 and 2015, Huy Fong Sriracha sales rose from $60 million to $80 million. When Kylie Jenner mentioned a Sriracha bottle on Instagram (ostensibly in reference to her red sweatshirt and green hairdo), the photo tallied over one million likes.
Sure, Sriracha is (debatably) the hot sauce of choice for millennials, but things have just gone too far.
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1. Sriracha on brownies: Don't pretend it's some fancy "heat meets sweet" creation. This is obsession, plain and simple.
2. This is like the Red Wedding happened in a pho bowl. Pho is a delicate, intricate, broth-based Vietnamese soup often served for breakfast. It is all about balance and well-rounded flavor and not about dousing enough hot sauce to choke a horse.
3. Speaking of horses, is nothing sacred?
4. Once you can procure a mass-produced sandwich drowned in anything cultish or trendy (chipotle, avocado, quinoa), it's time to wave the surrender flag of basic-ness.
5. Sure, hot sauce is great but the idea of getting chiles on a purse that costs a month's worth of rent gives this writer hives.
6. Torture by hot sauce: We know you love it but this seems very aggressive. Are you ok?
7. Laughing in the face of social convention for a condiment — that's dedication.
8. Causing a grammatical ruckus: It's getting heated enough to cause a hot sauce vernacular rumble.
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Sarah Spigelman Richter is a contributor to Mashable's Food channel. Sarah covers everything edible, from the food industry to D.I.Y. recipes. She was previously the community manager for Tastemade NYC and her writing has been seen on The Today Show's food blog, Refinery 29, the Food Network, and Gothamist. She has also developed recipes for Tabasco and other nationally recognized brands and has blogged for 5 years at "Fritos and Foie Gras." Sarah is obsessed with "Orphan Black" and chili-cheese Fritos and is still depressed that Loehmann's closed.
