Spicy Sriracha Butter

Spicy Sriracha ButterThe sun is shining into my apartment and I’ve got the heat cranked up. If I ignore the calendar at the bottom of my computer screen, I could almost believe it was summer. This is the time of the year on Canada’s west coast where spring is just around the corner. This week I’ve seen crocuses pop their heads out of the chilly soil and tiny buds start to form on the toughest trees. It’s making me dream of beaches and bike rides and lazy afternoons spent sitting on a patio sipping chilled white wine. While I’ll likely ride my bike down to the beach today, I’ll be bundled in a sweater and jacket. It’s not nearly as carefree as summer.

Spicy Sriracha ButterAs I wait for the sun to warm me up, I’ll keep slathering everything I make in sriracha butter. This spicy butter seems to know no limits. I’ve used it to coat spaghetti, spread it on grilled cheese sandwiches, let it melt on top of a bowl of vegetables and created a little sriracha butter crater in my mashed potatoes. I think I’ll use it tonight when I make a white bean and chorizo sausage cassoulet. Try making it with homemade butter!

Spicy Sriracha Butter

Update (and a little embarrassing disclaimer): This Spicy Sriracha Butter post was put up in the days before I knew that the green topped rooster brand made more than one type of spicy condiment. (That’s the embarrassing part!) I have since made this with actual sriracha that is smooth and you squeeze out of a bottle and it works just great too. :)

4.0 from 1 reviews
Spicy Sriracha Butter
 
Prep time
Total time
 
Spicy and buttery and good on almost anything
Author:
Serves: Makes ⅓ cup
Ingredients
  • ⅓ cup butter, softened
  • 3 heaping tablespoons sriracha
Instructions
  1. In a small bowl mix together soft butter and sriracha until well incorporated
  2. Store in the fridge for several weeks
  3. Enjoy!

Some more tasty recipes with sriracha:

Long Green Beans with Anchovies and Sriracha:

Long Green Beans with Anchovies and Sriracha

Thai Coconut Turkey Soup:

Thai Coconut Turkey Soup

Grilled Cheese and Apple Sandwich with Sriracha Butter:

Grilled Cheese and Apple Sandwich with Sriracha Butter

Soy Ginger Noodles:

Soy Ginger Noodles

About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
Subscribe to The Endless Meal
Receive recipes straight to your inbox and get a FREE cookbook for signing up!

Comments

  1. Doug says

    You love sriracha. A woman after my own heart. I buy mine at Costco, two big 740ml bottles for $8.00 or something like that. I’ve got some recipes I’d love to share with you, do you have an email I can send them to?

    • Kristen says

      Hey Doug,

      Costco is awesome for buying huge quantities of things you love. I’ll be hunting down sriracha next time I’m there :)
      I always love new recipes. That’s super great of you to share some of yours with me! My email address is kristen@theendlessmeal.com

  2. says

    Sounds like a great way to use up extra Sriracha – I found a recipe for making Srirach oil (basically fill an empty, non-washed bottle full of oil) and have been looking for ways to eat through my bottle so I can make it!

    • Kristen says

      Sriracha oil sounds awesome! I will definitely have to try that once the bottle in the fridge is empty :)

  3. Michael says

    New York here. What a great gift you are. I love this stuff and have always had a bottle but very few ideas about its use so the butter is being made tomorrow. Love to get some of your recipes if you’d be so kind. My bottle just sits there in the fridge with a saucy smile daring me to put it to use so finding you is a real godsend plus you look very spicy your self.
    Maybe I should just move to Irwindale for the atmosphere!

  4. says

    If you like Sriracha butter you ought to try Sriracha Mayo….I mix it 50-50 with Cains in a restaurant style catsup bottle that lives in my fridge I can’t make a sandwich without it.

  5. LisaP says

    So… I’m loving this idea and am thinking of making (refrigerated) holiday gift jars this year. I do, however, have a question in regards to the photo you’ve included here. It looks as if there is additional particulate that I would not expect from simply blending these two ingredients. Maybe it’s an illusion, but the pic appears to have seeds and little red bits. (If I had to guess, it looks like a cheesy dip with bacon, maybe some corn, & pepper seeds!) Is this just the way it looks when you blend? Hopefully, so! I just want to make sure I’m not missing something.

    • says

      Hi Lisa,

      You just reminded me that I should probably update this recipe! It’s old but has been getting tons of press on Huffington Post lately.

      So … I made this with the chunky sriracha that you buy in a jar with the twist off lid, rather than the stuff in a bottle that you squeeze out. It will work great with whichever kind you have in your fridge though!

      Great idea about giving it away as gifts btw. I love homemade gifts for Christmas and was actually thinking of giving away some homemade sriracha myself :)

    • says

      Hi Lorraine,

      What I’ve actually used for the sriracha butter in the photos is sabmal oelek. That was before I figured out there was a difference between that and sriracha (embarrassing!) I have made it since with actual sriracha and it works great too :)

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: