As the #1 hot sauce1, Frank's® RedHot® Sauce continues to evolve with consumers' demands. Frank's® RedHot® Sriracha Chili Sauce and Frank's® RedHot Asian Sweet Ginger were created to tap into the latest trends and satisfy consumers' desire to experiment with flavors.

Create anything from dips to dressings
NEW! Frank's<sup>®</sup> RedHot<sup>®</sup> Sriracha Chili Sauce Frank's<sup>®</sup> RedHot<sup>®</sup> Sriracha Chili Sauce
  • Bright heat from the perfect blend of sun-kissed chili pepper and jalapeño
  • Balanced by a slight tanginess and hint of smoke
  • Can help add an ethnic spin to non-ethnic foods
  • Sriracha is the fastest-growing descriptor used to describe spicy foods on menus5
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Sriracha Wing Sauce

Sriracha Wing Sauce
Yields: 5 cups
4 cups Frank’s® RedHot® Sriracha Chili Sauce
1 cup Butter, clarified or Ghee

Combine. Hold at room temperature for service.

Tip: Turn this recipe into a Honey Sriracha Wing Sauce by adding 1 cup of honey.

Golden Sriracha BBQ Sauce

Yields: 1½ cups
½ cup Frank’s® RedHot® Sriracha Chili Sauce
1 cup Cattlemen’s® Carolina Tangy Gold Finished BBQ Sauce

Combine ingredients.

Tip: Use this sauce to baste grilled chicken, ribs or seafood.

Toasted Nut Sriracha Vinaigrette

Toasted Nut Sriracha Vinaigrette
Yields: 2⅓ cups
½ cup Frank's® RedHot® Sriracha Chili Sauce
½ cup Canola oil
½ cup Honey
½ cup Peanuts, dry roasted
⅓ cup Fresh lime juice

Place nuts in a blender and pulse. Add remaining ingredients and blend.

Tip: Serve over chilled steamed vegetables or toss with grains and lightly blanched vegetables for a side salad.

Frank's RedHot Sweet Asian Sweet Ginger Frank’s<sup>®</sup> RedHot Asian Sweet Ginger<sup>™</sup> Sauce
  • Sweet, mildly hot sweet and tangy sauce
  • Just the right balance of tomato, garlic, ginger and exotic spices for a complex flavor profile
  • Can be used in a wide range of applications
  • Use as an ingredient as well as a topping or dipping sauce
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Sweet & Spicy Ginger Fruit Salsa

Yields: 1⅓ cups
¼ cup Frank's® RedHot Asian Sweet Ginger Sauce
2 tsp. Rice vinegar
1 tsp. Cilantro, chopped
1 cup Pineapple, fresh, diced ¼"
1 cup Mango, fresh, diced ¼"
1 tbsp. Anaheim pepper, finely chopped

Combine all ingredients.

Tip: This salsa is the perfect addition to Asian fish tacos.

Mango Madness

Mango Madness
Yields: 1 cup
½ cup Frank’s® RedHot Asian Sweet Ginger Sauce
½ cup Mango nectar

Whisk ingredients.

Tip: Turn this sauce into a dip by blending with sour cream.

Asian Korma

Asian Korma
Yields: 2 cups
2 tbsp. Vegetable oil
2¼ cups Onions, ¼" diced
½ cup Raisins or other dried fruit
¼ cup Coconut milk
½ tsp. Smoked paprika
¼ cup Frank's® RedHot® Sriracha Chili Sauce
1 cup Frank's® RedHot Asian Sweet Ginger Sauce

Carmelize onion in oil. Toss raisins and smoked paprika in coconut milk. Heat in microwave 15 seconds to plump raisins. Combine sauces with raisin mixture. Add to onions and heat.

Tip: Use as Asian pork chop topping or purée in blender with rice wine vinegar to make a smooth Asian Steak Sauce.

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