Tom's warm sauce - not hot, just warm, and that's perfect
by Tom Cloyd - 2 min. read - (reviewed 2025-02-14:2203 Pacific Time (USA))
Photo by Tom Cloyd
It doesn’t look like much, in that little jar with the green lid, but this surprising sauce blend is my new favorite for everything from fried potatoes to stir-fries to soups that need a bit of a kick.
Not too hot, just warm - and so simple to make. It was born as a solution to an unanticipated problem.
I had been reading a lot about something new called “sriracha” sauce. It appeared to be simply a sweetened chili sauce. When I saw some at Costco, in a package of 2 (or 3?) 18 oz bottles, at a good price, I bought into the craze, out of curiosity.
About hot sauces, I’m opinionated. I want something more than heat. I want character. Usually, I’m disappointed. In this case, it was another disappointment. The sauce was all heat and no character, it seemed. And I now had a lot of it. Hmmmm…
So I came up with mixture that fixes the problem. It’s not too hot, has definite character, and just never disappoints me. Plus, I already had all I needed to make it. You probably do too, if you have some sriracha or other hot sauce you’re not too impressed with.
And for the record, my go-to hot sauce is still McIlhenny’s Tabasco Pepper Sauce.
Ingredients ^
- Sriracha sauce - 3 parts
- Soy sauce - 3 parts
- Catsup - 1 part
Photo by Tom Cloyd
Here it is on one of my favorite quick breakfasts. The potatoes are microwaved instead of fried because I had little time to cook.
This sauce is extraordinary on eggs of any kind!
Preparation ^
To try it out, let one part = 1 teaspoon. After that you can increase the size as you like.
Just put the ingredients into a small jar, then stir it up or put on the lid and shake it to mix.
I keep a 1 cup jar of this sauce available at all times, as it’s so easy to make more.
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