There's a reason why chilli sauce is a favourite across the nation. When the weather changes we all love a foodie pick-me-up that's going to warm us through and flavour-filled chilli sauce does just that.
A versatile sauce, chilli should be a cupboard staple in ever kitchen. You can use it as a dipping sauce, marinade or cooking glaze to add flavour, taste and a kick to bland foods. Made from a paste of chilli peppers, distilled vinegar, garlic, sugar and salt, that flavour profile of the sauce can vary dramatically, depending on the type of chilli and ingredients it contains.
Sweet chilli sauce contains sugar and is thicker than hot chilli sauce, commonly used in Thai cuisine. Sriracha sauce is one of most popular chilli sauces and can be found in and on everything from eggs and burgers to jams and cocktails.
SRIRACHA MAC AND CHEESE
For a twist on a classic, use Sriracha chilli sauce to create a spicy version of winter comfort dish, Mac 'n' Cheese.
1tbsp plain flour
1 pint of milk
300g cheese, we like cheddar but you can use most other kinds, grated
6tbsp Mai Siam Sriracha Chilli Sauce
1. Boil the pasta in salted water and in accordance to the instructions on the packet. Once cooked, drain and keep to the side.
2. In a large saucepan, melt the butter and mix in the flour on a medium heat. Continuously stir this until the flour has cooked out and changed colour. Very slowly start adding the milk constantly stirring to ensure that you achieve a nice smooth sauce. Once all of the milk has been added, turn down the heat and add the Sriracha sauce and the cheese. Mix well.
3. Add the pasta to the pan, thoroughly coat with the sauce and serve.