Indulge Local with Sosu Srirachup, an addictingly bold, sweet and spicy sauce made in Oakland.
Sosu founder and chief sauce maker, Lisa, was inspired to create a more flavorful, more interesting ketchup during her culinary travels through Southeast Asia. Through much experimentation, she developed the perfect small-batch recipe using fresh, organic Early Girl tomatoes, fiery housemade sriracha, apple cider vinegar, brown sugar, sea salt and garlic. A long, slow simmer gives the sauce its rich, luxurious taste and texture without the use of high fructose corn syrup or tomato paste.
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We knew Srirachup would be an shine as a condiment for burgers and hot dogs, but its versatility in recipes has made it a “must have.” It’s a great ingredient to punch up a simple stirfry or egg dish; make mac ‘n cheese more interesting; gussy up guacamole; or even add a kick to Bloody Marys.
The natural sweetness of tomatoes in Srirachup creates a lovely golden brown caramelization in grilling and roasting recipes. Give it a try with these Thai-inspired Lime Chili Chicken Wings. Sosu is the key ingredient in an easy glaze that combines sweet, spicy, sour and savory flavors.
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SOSU LIME CHILI WINGS
Recipe adapted from Sosu
- 1 lb chicken wings, separated
- 1/4 cup Sosu Srirachup
- Juice of 1/2 lime
- 1 tbsp Thai fish sauce (nam pla) (optional to boost savory flavor)
- 1 tbsp soy sauce
- 1/4 cup fresh chopped cilantro (optional)
Clean and dry wings thoroughly. Combine Sosu Srirachup, lime juice, fish sauce and soy sauce in a small bowl. Toss chicken wings with half the sauce reserving the rest. Marinate in the refrigerator for 2-3 hours.
When ready to cook, preheat oven to 450F. Line a baking sheet with heavy duty foil. Arrange the wings on the baking sheet and bake for 25 minutes. Flip and bake on the other side for 10-15 minutes, or until wings are thoroughly cooked and caramelized.
Remove wings from the pan and toss with the reserved sauce and cilantro. Serve and enjoy!