Sriracha is pretty prolific as a condiment, crossing cultural boundaries to find uses is almost anything your heart desires. Thinking Asian sauces, there's only one I can imagine possibly even outdoing the worldly Sriracha—Thai sweet chili sauce.
This thickened mixture of chilies, vinegar, sugar, and garlic rightful puts its flavor in the Asian corner, but it's so accessible I think you'd be hard pressed to find anyone who doesn't profess love for its balance between sweet and spicy that makes it perfect for everything from eggrolls, to fries, to burgers, and so much more.
It's so quick and simple to make at home, I've been forgoing the bottle for a while now. The advantage of this is experimentation to create your own unique blend of this versatile sauce. The recipe here is fairly standard, but I've been know to substitute the salt for fish sauce for some added body, or add a dash of Tabasco for an extra layer of heat and flavor. The sky's the limit on what you can do and how you can use it, and you're pretty much guaranteed that it'll always be awesome.
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About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.