Lee Kum Kee, a global market leader and pioneer of Asian sauces and condiments, announced the addition of Sriracha Chili Ketchup to its popular line of Sriracha Chili sauces. Deliciously combining sweet tomato ketchup and zesty sriracha chili sauce, Lee Kum Kee Sriracha Chili Ketchup adds a lively bite to sandwiches, spreads, salad dressings, dips and sauce recipes.
“For more than 126 years, Lee Kum Kee’s savory sauces and delicious condiments featuring authentic Asian tastes and flavors have enhanced your favorite dishes,” said Elaine Thai, Lee Kum Kee director of marketing. “With more and more consumers developing a taste for exotic and spicy foods, Lee Kum Kee Sriracha Chili Ketchup really meets the market demand for bold, new flavors in the condiment aisle.”
Like many of Lee Kum Kee’s best-known products, the Sriracha Chili Ketchup is gluten-free and contains no MSG, artificial flavoring, preservatives or colors. The Sriracha Chili Ketchup ($3.99 SRP, 18oz) is available at Cost Plus World Market and Stop & Shop, and will be at other national supermarkets within the next few months.
I use Lee Kum Kee's Sriracha Chili products often. I use their Sriracha Chili Sauce on everything from enchiladas to chicken, and I love using the Sriracha Mayo on sandwiches and as a dip.
I recently had a chance to try the new Sriracha Chili Ketchup, which is a very nice combination of sweet and spicy. I've used it on fries and a breakfast casserole, and the Sriracha Chili Ketchup gives a nice little spicy kick without being too overpowering. I do not like hot stuff.
It looks just like ketchup, but as soon as you start pouring it on you can smell the spice. If you love spicy, but not “too spicy,” try Sriracha Chili Ketchup on everything you normally use ketchup on – burgers, potatoes, try it on whatever you like ketchup on even eggs – to give a nice zesty flavor to your foods!
I am always making deviled eggs. I like this recipe it adds more flavor. We make deviled eggs for every gathering. I can not wait to see what they think of the new recipe.
1 scallion (white part only)
Juice of 2 limes
Black pepper (to taste)
5 sprigs of cilantro (leaves only)
3 tablespoons Lee Kum Kee Sriracha Mayo
Lee Kum Kee Sriracha (for garnish)
Hardboil 6 eggs. Older eggs work better for deviled eggs!
Allow eggs to cool completely. I usually put them in a bowl full of ice, or just put them in the freezer for 10 minutes.
While the eggs are cooling, slice the cilantro leaves and white parts of 1 scallion fine.
Once the eggs have cooled, remove the shells, cut them in half, and scoop out the yolks into a separate bowl.
Whisk together the yolks, Sriracha Mayo, scallions, cilantro, pepper, and lime juice until completely blended and not lumpy – about 5 minutes.
Once the yolks are completely smooth, spoon them back into the halved eggs.
Garnish with additional Sriracha, scallions, or cilantro to taste. Put them on your favorite serving dish and enjoy. For more information click here.