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Sriracha Ketchup

Dear Idaho: plant more potatoes. Once people swipe a fry or tater tot through Sriracha Ketchup, only two major food groups will exist: 1) Sriracha Ketchup, and 2) potatoes. Oh, did I mention this turns hash browns and home fries into a new kind of incredible? Besides its propensity for spuds, this crimson condiment works wonders for burgers, corndogs, hot dogs, meatloaf, and much more.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

3/4 cup ketchup
1/4 cup Sriracha
1/2 teaspoon fish sauce (optional)

Preparation

  1. In a medium bowl, mix together all of the ingredients. Store in a squeeze bottle or small covered bowl, refrigerated, for up to 2 months.

The Sriracha Cookbook
TagsCondimentAmericanGluten FreeDairy FreeNut FreeEasyQuick5 Ingredients or FewerNo-CookCookbooks
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