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Posted:  |  Updated: 08/31/12 10:48 AM ET

The Sriracha Spray-Bottle

2012-06-04-Sprayracha.jpg

Thai hot sauce, Sriracha (known in some circles as 'Rooster Sauce' because of its iconic logo), is one of our favorite ways to add heat and spice to anything. Traditionally used in Thai and Vietnamese cuisine, we love the complex, garlicky flavor it brings to everything from eggs to collard greens.

Sriracha's only problem is that its bottle delivers only big globs of sauce anywhere you put it. Which means you sometimes get a big, face-melting bite among sadly hot-sauce-less bites. We would like to thank Reddit for solving this dilemma once and for all.

Behold, Sprayracha. By attaching a simple spray-bottle cap to your large bottle of Sriracha, you can now easily and evenly mist your plate. Enjoy, and keep your face out of the way!

Related on HuffPost:

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  • Sesame-Crusted Tuna With Ginger Cream

    This tuna recipe makes a light and healthy dinner. It takes just minutes to sear the tuna, and when served with a side of sesame noodles it makes a complete meal. The ginger sauce is spiced with sriracha, giving this dish just the right amount of heat. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/sesame-crusted-tuna-with-_n_1058677.html" target="_hplink">Sesame-Crusted Tuna with Ginger Cream</a> recipe</strong>

  • Thai Spicy Peanut Sauce With Poached Chicken

    Most Thai peanut recipes wouldn't be considered a healthy meal, but this recipe is one you can feel good about making for dinner. Made with poached chicken and all-natural peanut butter, rest assured knowing that you're getting a healthy dose of protein. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/thai-spicy-peanut-sauce-w_n_1056965.html" target="_hplink">Thai Spicy Peanut Sauce with Poached Chicken</a> recipe</strong>

  • Orange Tofu And Broccoli

    This recipe only calls for a teaspoon of sriracha, but if you like some real heat in your dishes feel free to double (or triple) that amount -- the orange flavors of the dish will still shine through. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/orange-tofu-and-broccoli_n_1057196.html" target="_hplink">Orange Tofu and Broccoli</a> recipe</strong>

  • Fried Sole Sandwiches With Spicy Mayo And Pickles

    The spicy condiment on this sandwich really pulls all the flavors together. And once you see how easy it is to make, you'll be putting it on everything. To make this sandwich a little bit lighter, use grilled fish instead of fried. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/fried-sole-sandwiches-wit_n_1061263.html" target="_hplink">Fried Sole Sandwiches with Spicy Mayo and Pickles</a> recipe</strong>

  • Olive Oil-Poached Shrimp With Soba Noodles

    The shrimp is marinated in garlic, ginger and sriracha which guarantees a flavorful meal. Served atop a bed of soya noodles, asparagus and shiitake mushrooms, the tastes are well complemented. <strong>Get the <a href="http://www.huffingtonpost.com/2011/12/15/olive-oil-poached-shrimp-_n_1151645.html" target="_hplink">Olive Oil-Poached Shrimp with Soba Noodles</a> recipe</strong>

  • Red Chili And Peanut Butter-Glazed Salmon

    A heaping tablespoon of sriracha is used to balance the sweetness of the peanut butter in this Asian-inspired salmon dish. Serve the fish with brown rice for a complete meal. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/red-chili-and-peanut-butt_n_1061101.html" target="_hplink">Red Chili and Peanut Butter-Glazed Salmon</a> recipe</strong>

  • Xie Xie's Tofu Salad With Pickled Vegetables

    This simple salad is packed with bright, tangy flavors. The tofu is served atop a mesclun salad with freshly pickled cabbage and carrot kimchi. It's all pulled together with a creamy salad dressing. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/xie-xies-tofu-salad-with_n_1058801.html" target="_hplink">Xie Xie's Tofu Salad with Pickled Vegetables</a> recipe</strong>

  • Firecracker Shrimp

    This simple shrimp recipe relies solely on the amazing flavors of the sriracha -- aside from a little help from garlic, salt and pepper. You can easily grill these skewers in a grill pan or outdoor grill depending on your preference. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/firecracker-shrimp_n_1058010.html" target="_hplink">Firecracker Shrimp</a> recipe</strong>

  • Summer Rolls With Halibut, Lemongrass And Radishes

    The grilled fish fillets are first brushed with sriracha and oil to seal them in potent flavors. These light rolls make a satisfying lunch or a great dinner appetizer. They're topped with lettuce, radishes, mint and cucumber, but feel free to use what veggies you have on hand. <strong>Get the <a href="http://www.huffingtonpost.com/2011/10/27/summer-rolls-with-halibut_n_1061288.html" target="_hplink">Summer Rolls with Halibut, Lemongrass, and Radishes</a> recipe</strong>

  • WATCH: Asian Fish Tacos with Sriracha-Garlic Sauce!

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Thai hot sauce, Sriracha (known in some circles as 'Rooster Sauce' because of its iconic logo), is one of our favorite ways to add heat and spice to anything. Traditionally used in Thai and Vietna...
Thai hot sauce, Sriracha (known in some circles as 'Rooster Sauce' because of its iconic logo), is one of our favorite ways to add heat and spice to anything. Traditionally used in Thai and Vietna...
Filed by Rebecca Orchant  | 
 
 
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HUFFPOST SUPER USER
Karl Hildebrand
The GOP Is Organized Hypocrisy
10:45 AM on 06/04/2012
I've tried this in the past and the nozzle clogs, obviously. Good idea in theory.
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HUFFPOST SUPER USER
thebarbecuemast
bbqmaster,physician,hiker
05:58 AM on 06/04/2012
i like sriracha sauce but the real deal from thailand,spray it as long as you get the real stuff.

http://www.thebarbecuemaster.net/chili-sauce-review.html
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HUFFPOST SUPER USER
tendril
imperfect at best and proud of it
07:15 AM on 06/04/2012
Love it in soup.
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camanokat
Outta this world
03:09 AM on 06/04/2012
Seems like it would be easier to squirt the Rooster on a little condiment plate, like those cute little 1 inch size ones made of rice-grain ceramics you can find in any Asian grocery, then take a dab here and there as needed.

I just don't see how you can avoid clogging up the sprayer unless the sauce is greatly diluted.
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HUFFPOST SUPER USER
HowlingVoyager
The only vice that cannot be forgiven is hypocrisy
03:01 PM on 06/03/2012
Isn't the 'Face Melting Bite' part of the fun of using Sriracha? Besides, and this may be just me, but who only 'mists' their food with this awesomely tasty food of the *G*o*d*s* anyway?

Question: Wouldn't the spray nozzle clog? I'm thinking a hose with a pressure pump would be better... and a keg sized barrel with wheels. Those bottles are WAY too small.
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HUFFPOST SUPER USER
keith w oliver
a dingo ate my micro-bio!!! >:O
01:31 PM on 06/03/2012
i *love* this stuff -- glad to hear of any improvement
mortonrchrd
How you gonna get down that hill
04:36 PM on 06/04/2012
It's great with pineapple salad !
07:18 PM on 06/02/2012
Chef here, wouldn't it clog? I'll try it at work tomorrow and report. -grin-
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HUFFPOST SUPER USER
keith w oliver
a dingo ate my micro-bio!!! >:O
01:34 PM on 06/03/2012
their claim that any ol spray bottle would work, seems off -- like, i'm sure you're exactly right, it'll clog right up. but the inside bits would need to be bigger i think.....it could work with a bigger pump hose.