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2007 January 24, “Recipe: Tea-Smoked Chicken Thighs With Pomegranate Glaze”, in The New York Times:
While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl.
2022, Ling Ma, “G”, in Bliss Montage, New York: Farrar, Straus and Giroux, →ISBN:
Chilis and peppers help, in whatever form. Hot sauce helps—shrill, vinegary tonics or sweet, syrupy srirachas. Lots of pico de gallo, with triple the jalapeño.
2023 July 2, Aliya Uteuova, “Sriracha lovers feel the heat as hot sauce shortage continues”, in The Guardian, →ISSN:
Sriracha lovers everywhere are feeling the not so pleasant sting of the beloved hot sauce shortage, now in its second year. Drought in Mexico has resulted in a scarcity of chilli peppers – in particular, red jalapeños, the raw material of sriracha – leading Huy Fong Foods, the California-based maker of the iconic condiment, to scale back production.