Sriracha is my ketchup. I put it on and in just about everything. I swirl it into the garlic butter they bring with carryout pizza, and practically bathe my slices in it. The fatty butter, chili spice, and acid from the vinegar holds beautifully onto my pizza spoon.
I also drizzile it into pho, turning the aromatic stock almost pink, clinging to the noodles, dripping from the bean sprouts and cilantro. The heat from Sriracha is different than the heat from the added sliced fresh chili peppers, hitting different parts of the tongue. Mouth explosion!
I put it on cheese & crackers. A little dollop, like a little fondant flower on a cupcake.
I mix it with ketchup for a french fry dipper,
Sweet heat, a personal favorite.
I drizzled it over some of Jennifer's beloved Tomato Basil soup for some heat, with apologies..... and she blessed it with, " I love the Rooster". Enough said.