When I first made this entry sriracha was exotic and difficult to get. Now it has it's own cookbook. Who knew?
Sriracha is the name for a Thai hot sauce named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes.

Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (viscosity) than non-Thai. The purée is primarily produced by Huy Fong Foods and is different from the Thai paste from which it takes its name.

In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese pho, a topping for sushi rolls, and glaze for Buffalo chicken wings.