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Certified Kosher pareve (lactose free) by OU
Authentically made in Thailand, Sriracha Chili sauce is a rich blend of chilies and garlic. Perfect as a dip with Ha Hau and Dim Sum. Alternatively, use as an ingredient to spice up your stir fry. It is suitable for vegetarians and vegans. Bottle may be different than photo
From Dorie Greenspan
SPICY PEPPER AND WATERMELON SALSA
Makes 6 servings
3 1/2 tablespoons sriracha
3 1/2 tablespoons grapeseed or olive oil
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon honey (or a little more, to taste)
4 large bell peppers, assorted colors, trimmed, seeded and cut into 1/2-inch cubes
2 tablespoons minced chile pepper, optional
2 cups watermelon cubes
Salt and freshly ground pepper
Whisk together the sriracha, oil, vinegar and a teaspoon of honey; season with salt and freshly ground pepper.
Stir together the cubes of bell pepper and the minced chile pepper, if you're using it, in a large bowl. Toss with the sauce, season with salt and pepper and set aside. This is best left to marinate at room temperature for a few hours. It can also be made earlier in the day and kept covered in the refrigerator; bring the salsa to room temperature before serving.
At serving time, toss the watermelon with a little salt and pepper and mix it into the salsa. Taste and see if you want to add a bit more honey or oil, salt or pepper.
You'll have a generous amount of sauce, so pour off some of it, put it in a little pitcher and let everyone drizzle some over whatever you've grilled.
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