9 condiments instead of Sriracha

Let’s face the facts though; sriracha is now almost as mainstream as Tabasco sauce. Pretty soon McDonalds will be serving McSrirachas and you’ll be looking for the next cool condiment to slather on everything. Don’t worry, we’ve got you covered.

Harissa
Harissa is a red and spicy paste just like sriracha. It however, doesn’t come in a squeezy bottle. It is incredibly spicy thanks to the combination of hot peppers, red chili powder, and garlic that make up a majority of the sauce. The sauce has Tunisian origins and is used to flavor cous cous dishes as well as stews. We like to mix it with mayonnaise for a spicy sandwich spread.

Pomegranate Molasses
This Middle Eastern condiment is not actually molasses at all, but is instead is a thick syrup made from concentrated pomegranate juice and sugar. It is incredibly sweet and incredibly tart all in one. Plus it makes a bangin’ barbeque sauce or dressing when mixed with some vinegar and olive oil.

Akabanga
This hot sauce (and by hot we mean fiery hot) from Rwanda makes Sriracha look like a wimp. Workers have to wear facemasks when making the sauce, because it is that strong. Akabanga will add some serious firepower to anything you’re cooking up, just be sure to only use a drop or two at most if you ever want to feel your tongue again. Procuring a bottle might be a challenge for even the most determined spice addict as they are not sold in stores in the USA and difficult to purchase online.

Gochujang
If you like fermented foods then this Korean condiment is right up your alley. It’s made from fermented soybeans, glutinous rice, red chili, and salt and then is traditionally left to age for years in a clay pot. Its unique flavor profile makes it a great dressing for a bland salad.

Toum
Toum is that addictive garlicky white sauce served with chicken kebobs at Lebanese restaurants. It is basically an aioli on some serious garlic steroids. Recommended use: put it on everything, especially rice and French fries.

Ajvar
This is essentially the ketchup of the Balkans. It is made from red bell peppers, garlic, eggplant, and chili peppers. Many eat it as a stand-alone salad, or spread it on everything from sandwiches to pizza.

Banana Sauce
This condiment from the Philippine’s was invented when there was a ketchup shortage during WWII. It is actually made from mashed bananas combined with sugar, vinegar, and spices. Banana sauce is a crucial ingredient in Filipino style spaghetti and is basically used as ketchup would be on burgers, fries, etc.

Shichimi
Shichimi loosely translates to “seven flavor chili pepper” in Japanese, because there are literally seven flavors plus ground red chili pepper. Some of these additions include nori, roasted orange peel, and ground ginger. The Japanese add this to many dishes, especially those involving noodles.

Salsa Lizano
This Costa Rican condiment is a slightly sweet thin brown sauce (similar to the British HP sauce). It is a complex sauce including ingredients such as turmeric, mustard, carrots, and cumin. It’s supposedly great doused on eggs, cheeses, and curries.
Thanks Underground Eats