Sriracha question
Does it need to be refrigerated? I just bought my first bottle (after reading so many raves about it here) and I don't want it to go bad or anything.
I tried a drop, and it's so good! Tonight I am making mashed cauliflower, sauteed spinach, and sundried tomato-basil tofurkey sausage, and am thinking about putting a few drops in the spinach. Can it just be used wherever I'd put red pepper flakes or tobasco?
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18 Comments:
Yes, refrigerate it, and yes, put it on everything! Okay...not everything. But it would be good on your spinach for sure.
producestories at 7:31PM on 10/29/08
ooh it's delicious on green beans too. although -- i don't refrigerate mine and it certainly is not a new bottle. oops. let's hope i haven't contracted botulism!
megannesta at 8:04PM on 10/29/08
Thanks! How long will it stay good for in the fridge?
NYCEater at 8:05PM on 10/29/08
Since it's got some acids (citric, etc) as ingredients, I think it will last as long as it takes you to finish it.
Tonecat at 9:50PM on 10/29/08
I also keep mine refrigerated. A large bottle has lasted 6 months or so just fine.
I personally don't like it as a stand in for Tabasco in Mexican foods like nachos, 7-layer dip, on tacos, enchiladas, etc. And I don't think I'd sub it for red pepper flakes in pastas or most pizzas. I definitely find it much better with asian flavors. I can't have fried rice, stir fries, or lettuce wraps without it, it's the perfect amount of heat to bring everything together.
Best way to find out is to experiment, use a little bit here and there and you'll find what you like best.
bobcatsteph3 at 10:08PM on 10/29/08
My restaurant uses it, but doesn't refrigerate it. And we've never been called on it in health inspections, so my guess is that it's ok not refigerated.
Can't tell you how long it's ok for, we use a large bottle ebvery week.
mikaque at 10:33PM on 10/29/08
I've had bottles last months without refrigeration. It's shelf-stable.
Also, while it doesn't substitute for red pepper flakes, I have to disagree on the Tabasco issue. Tabasco has been dead to me since I discovered Sriracha.
silvermike at 12:03AM on 10/30/08
I never refrigerate mine ... and I use it on everything. My best recommendation to you is mixing it with ketchup. It sounds gross, I know, but I promise it's awesome. Use the mixture for fries or- my favorite- quesadillas. It is heavenly.
PumpkinBear at 4:17AM on 10/30/08
I have a giant bottle of Sriracha that will take me more than a year to get through, so I refrigerate it. Since there's no detriment to the flavor or texture, I can't see a reason not to.
producestories at 9:19AM on 10/30/08
I was introduced to Sriracha 15 years ago when I was stationed in Korea. I use it on everything! It is self stable, but I refrigerate mine, the coolness counter balances the heat IMO. I also mix it with ketchup as that was a favorite dipping sauce for yaki when I was in Korea. I also mix it with the traditinal dipping sauce for Peking Ravioli and that is sublime. If you plan on using it to substitute for other hot sauces be carefull of the salt and sugar. Otherwise, Sriracha is a great ingredient, have fun and experiment with it.
nhfoodie at 9:38AM on 10/30/08
Most Asian homes have some sort of chili sauce, and most don't refrigerate it ( or curry paste in India) because their space is so small. The vinegar will keep everything OK.
Fred Rickson at 4:15PM on 10/30/08
I refrigerate mine, but I am guessing it is okay to keep it out as all the pho restaurants I've been to have it on the tables. Maybe they put them in the fridge at the end of the day, but I am guessing not. :P
marieinla at 8:26PM on 10/30/08
I like to sautee fish in butter and a little olive oil, usually trout or redfish, with lemon juice, sriracha, and green onions towards the end. sooo good when you get it nice and golden brown :9
delilah at 10:37PM on 10/30/08
Awesome on so many things, but has a special affinity for potatoes. Namely, french fries or cottage fries or roasted...
Definitely shelf stable, although mine is in the fridge for convenience along with several other varieties of opened hot sauce (Pico Pica, Tapatio, Franks, etc.), ketchup, mustard, bbq sauce, etc. Just like all those tall skinny bottles in one place.
LoCo at 1:51AM on 10/31/08
i use it on thai food...............sooooooooooooo good
dozertx at 9:21AM on 10/31/08
No refrigeration here either. I second (third?) the mixing with ketchup-makes a great meatloaf glaze that's just the right amount of heat for people that aren't used to chili type sauces.
Rottenmom at 10:25AM on 10/31/08
I do refrigerate it, but that's because I live in NYC and any open package goes in the fridge or freezer to avoid attracting critters.
Enjoy it! I always say, anything good is better with chili sauce on it :)
CookiePie at 10:41AM on 10/31/08
DH (who knows all health dept. regs.) says no need to refrigerate because of the vinegar base. Mine is going on 8 months in the pantry and is just fine. PS - It's a great zip in tomato soup
Josdean at 9:51PM on 11/01/08