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" Squirt Sriracha on a hot dog topped with cucumbers, pickled veggies, cilantro, jalapeno, and pat\u00E9. Mix 2 tsp. Sriracha, 1 Tbsp. miso, and 1 Tbsp. olive oil. Spread on four 4-oz. salmon fillets. Broil until browned and cooked through, about 3 minutes.  Whisk 1 egg white and 1 tsp. water until frothy. Add 2 cups raw almonds; toss to coat well. Drain; toss with 3 Tbsp. Sriracha, 1 Tbsp. dark brown sugar, and a pinch of kosher salt. Bake at 300\u00B0 until dry, about 25 minutes. Mix Sriracha, honey, and fresh lime juice to taste; drizzle over roasted brussels sprouts. Drizzle Sriracha between layers of chips and cheese before baking. Mix 4 tsp. Sriracha, 3 Tbsp. olive oil, 2 Tbsp. plus 2 tsp. fresh lime juice, and 2 tsp. reduced-sodium soy sauce. Add 1 1/2 cups finely chopped raw sushi-grade tuna, 3/4 cup finely chopped avocado, and 1/4 cup minced scallions; toss to coat.  Mix equal amounts plain Greek yogurt and mayo; add Sriracha and rice vinegar to taste. Toss with shredded chicken, carrots, scallions, and peanuts. Heat 1 Tbsp. Sriracha, 1 Tbsp.  butter, and 1 Tbsp. olive oil in a small saucepan. Toss with 3 cups of air- or stove-top-popped popcorn; season with salt. Mix Sriracha by teaspoonfuls into plain Greek yogurt to taste. Season with fresh lime juice and a pinch of salt. Slather onto roasted eggplant or zucchini. Mix Sriracha by teaspoonfuls into sour cream to taste and drizzle over quesadillas or fish tacos. &lt;p&gt;Mix 1 Tbsp. Sriracha, 1 Tbsp. canola oil, 1 Tbsp. rice vinegar, and 1 Tbsp. sesame oil in a large bowl. Toss with one 8-oz. package soba noodles cooked according to package directions and 2 1/2 cups shredded vegetables (such as carrots, red cabbage, scallions, and cucumbers). Season with salt.&lt;/p&gt; &lt;p&gt;Mix Sriracha by teaspoonfuls into tartar sauce to taste and serve with fish and chips.&lt;/p&gt; &lt;p&gt;Cook 2 chopped scallions in 1 Tbsp. melted butter in a large nonstick skillet over medium-low heat until tender. Add 6 large eggs beaten with 2 Tbsp. Sriracha and cook until softly scrambled.&lt;/p&gt; &lt;p&gt;Mix Sriracha into store-bought barbecue sauce by teaspoonfuls to taste. Toss with enough shredded pork or chicken to coat generously, heat until warmed through, and serve on brioche buns.&lt;/p&gt; &lt;p&gt;Mix 2 Tbsp. Sriracha, 2 chopped large tomatoes, 1 chopped cucumber, 1 chopped small red bell pepper, 1 chopped small red onion, 1 Tbsp. sherry vinegar and 1/4 cup water in a food processor; pulse until coarsely chopped. Serve with a drizzle of olive oil and top with chopped fresh cilantro.&lt;/p&gt; &lt;p&gt;Cook 1 large minced garlic clove and 1 1/2 Tbsp. finely chopped peeled ginger over medium-high heat until fragrant, about 1 minute. Add 1 tsp. ground cumin and 3/4 tsp. curry powder; stir constantly for 1 minute. Add 2 Tbsp. Sriracha, one 14-oz. can unsweetened coconut milk, 1 Tbsp. low-sodium soy sauce, 1/4 cup fresh lime juice, and 1 cup of water. Bring to a boil, then reduce heat and simmer 10 minutes. Stir in 1 lb. cooked shrimp and 1/4 cup fresh cilantro leaves. Serve over steamed rice.&lt;/p&gt; &lt;p&gt;Combine 1/4 cup Sriracha with 1/2 cup (1 stick) room-temperature butter in a food processor; pulse to blend. Season to taste with salt and freshly ground black pepper. Transfer to a sheet of parchment paper; use paper to form into a log. Wrap tightly and chill. Slice and serve on hot steaks or vegetables.&lt;/p&gt; &lt;p&gt;Saut&amp;eacute; some ginger, garlic, and scallions with leftover rice. Stir in beaten egg. Season with Sriracha and soy sauce to taste.&lt;/p&gt; &lt;p&gt;Whisk together 6 Tbsp. reduced-sodium soy sauce, 2 Tbsp. unseasoned rice vinegar, and 2 Tbsp. Sriracha. Serve with dumplings or spring rolls.&lt;/p&gt; &lt;p&gt;Mix Sriracha by teaspoonfuls into your favorite creamy coleslaw.&lt;/p&gt; &lt;p&gt;Roast acorn squash halves in a 400&amp;deg; oven until tender. Brush with Sriracha and roast another 5 minutes.&lt;/p&gt; &lt;p&gt;Mix Sriracha by teaspoonfuls into cheese sauce just before adding to cooked pasta. Top with panko breadcrumbs, and bake until golden and bubbly.&lt;/p&gt; &lt;p&gt;Mix 2 Tbsp. Sriracha with 1/2 cup peanut butter, 2 Tbsp. fresh lime juice, 2 Tbsp. reduced-sodium soy sauce, and 1 Tbsp. (packed) light brown sugar. Thin with 1/4 cup hot water. Serve with chicken or beef skewers.&lt;/p&gt; &lt;p&gt;Mix Sriracha by teaspoonfuls into mashed avocados, scallions, garlic, and fresh lime juice. Season with salt and top with cilantro.&lt;/p&gt; &lt;p&gt;Mix Sriracha by teaspoonfuls into homemade or store-bought hummus to taste.&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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