Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants. Sriracha sauce is made by Huy Fong Foods, a California manufacturer. Created in 1980 by Chinese-Vietnamese founder David Tran, it is a brand of Sriracha sauce also known as rooster sauce or cock sauce because of the rooster prominently featured on its label. The company is embroiled in a lawsuit, which claims the odors emanating from the factory are a public nuisance. Yesterday, officials in a Southern California city held off on a decision about whether to force the closure of the Sriracha hot sauce plant that is being blamed for bad odors and heat that burns eyes. Many people would be VERY upset if the factory was forced to close. There is even a documentary movie called Sriracha. By the way, I only had black sesame seeds!
Sriracha Honey Roasted Cashews
4 cups dry roasted and salted cashews
1/2 cup honey
2 Tbs of Sriracha, or to taste
2 Tbs olive oil
1 inch size ginger, grated
3 Tbs sesame seeds
Preheat the oven to 350º. In a medium bowl, whisk together honey, Sriracha, ginger and olive oil. Pour mixture with cashews and stir until evenly coated. Stir in sesame seeds.
On a lined baking sheet spread cashews evenly onto sheet tray. Bake for 10-15 minutes stirring occasionally, until golden brown, allow cashews to cool before serving.