Some like it hot

We love spicy foods in our household. Not the so-absurdly-spicy-that-it-causes-pain type of spicy, but spicy enough to give you a little kick. As a Southerner living in New England, I find it challenging to find spicy food, and often a request for Tabasco results in a server searching the restaurant for the one bottle the restaurant has on hand. Shocking!
So, I get my fix at home. Sriracha is one of our favorite hot sauces. Itís pretty spicy, but also contains garlic, so it has a bigger flavor than just heat. I put it on everything (like pizza and eggs dishes), and in lots of things (various sauces, including peanut sauce and puttanesca). It is inexpensive, and comes in 2 forms: conveniently pureed and in a squirt bottle, or chunky in a jar.
The New York Times recently did a story on it, and it turns out that itís made in America, and was originally intended for Asian-Americans (who, like a Southerner in New England, have a hard time getting spicy enough food in America). Apparently it has a growing, cult-like following. I guess you can count me as a member!

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About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

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