It’s getting close to New Year’s and if you’ve been following this blog you know that our family likes to celebrate with a low key game night and a homemade buttermilk fried chicken strip and fresh cut French fry feast. I’ve posted quite a few of the homemade sauce options I serve with the chicken strips like my Copycat Canes Sauce, Chili Garlic, Dani’s favorite Sweet & Sour Sweet Tea, and Copycat Chick-Fil-A Sauce. But this year I want to focus on the French fries. We’re going to dress them up with a Spicy Sriracha Ketchup.
I know, I know the picture doesn’t have French fries in it. Well the first time I made it we did use it for French fries, and I do intend on making it again for this year’s chicken strip & fry feast. We just don’t deep fry much so as it happened when I photographed this for the blog we were experimenting with oven baked tator tots. I’ll share the recipe once I perfect it.
I tweaked a recipe that I found on Serious Eats. And I encourage you to tweak this recipe as you go too – especially the amount of sriracha you put in. If can get really spicy if you let it, which is great if you want it spicy, not so great otherwise.
Here’s what you need:
The hardest thing about this recipe is chopping the cilantro. Which isn’t really that hard unless you’re Tory and hate chopping herbs. Otherwise it’s just adding ketchup, sriracha, honey, fresh lime juice, and rice vinegar to a bowl with the cilantro.
Tasting and adjusting.
When it’s perfect serve it up with some homemade French fries – baked or fried, fresh tator tots or anything you’d put ketchup on, which if you’re from my mom’s side of the family is a virtually limitless list of things.
This keeps for a couple weeks in the fridge.
- ½ c ketchup
- 2 T sriracha, to taste
- 1 T honey
- ½ lime, juice of
- 1 T fresh cilantro, finely chopped
- 1 t rice vinegar
- Combine all ingredients in a bowl, starting with just a tablespoon of sriracha. Mix and taste. Add more sriracha as needed.
- Serve immediately or store in the fridge for up to two weeks.