Spicy Sriracha Stuffing. Melt butter in a very large skillet over medium heat. Melt butter in a very large skillet over medium heat. Stir in sriracha sauce and basil.

Add the jalapeno, bell peppers, onions, garlic, salt and pepper. Remove from heat, then transfer to a large mixing bowl. Add the jalapeño, bell peppers, onions, garlic, salt and black pepper. You can have Spicy Sriracha Stuffing using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Spicy Sriracha Stuffing

It's 6 tablespoons of butter.
It's 1 of very large onion, chopped.
You need 3 of medium stalks celery, thinly sliced on the diagonal.
You need 2 of medium carrots, peeled and thinly sliced on the diagonal.
It's 2-4 tablespoons of sriracha sauce.
You need 1 teaspoon of dried basil.
It's 1 (20 oz.) of loaf rustic Italian bread, torn or cut into 3/4-inch pieces (about 11.
It's of slightly heaping cups), lightly toasted.
You need 2 1/2-3 cups of chicken stock or vegetable broth.
Prepare 1/4 cup of chopped fresh Italian parsley.
You need to taste of Garlic salt.
It's 3/4 cup of Blue Diamond Bold Sriracha Flavored Almonds, coarsely chopped.

Remove from heat, then transfer to a large mixing bowl. Sweet and Spicy Sriracha Snack Mix is a Thai twist on a snack-ish classic with cereal, spices, brown sugar and spicy Sriracha. I can't believe I managed to keep this spicy snack mix to myself for this long. It's way too good not to share.

Spicy Sriracha Stuffing step by step

Preheat oven to 350°F and lightly butter an 11 X 7-inch baking dish or coat with nonstick cooking spray..
Melt butter in a very large skillet over medium heat. Add onion and carrots and cook for 10 minutes, stirring occasionally. Add celery and cook for 5 minutes more. Stir in sriracha sauce and basil..
Place vegetables in a large bowl with bread cubes and stir lightly. Drizzle with just enough broth to moisten bread cubes. (Bread should be soft in the center and slightly firm on the edges.) Stir in parsley and 1/3 of the almonds and season with garlic salt. Let stand for 5 minutes then stir again, adding additional broth if needed,.
Transfer to prepared baking dish and sprinkle with remaining almonds. Bake for 50 minutes, tenting lightly with foil if the top browns too quickly..
Stuffing may be prepared without almonds several days ahead and stored tightly covered in the refrigerator before baking. Let come to room temperature and sprinkle with almonds just before baking..

It was created by David Tran who had emigrated to the United States from Vietnam and settled in Los Angeles. The story has it that, unable to find a hot sauce that appealed to him, he started making his own and the brand was born and is now distributed by Hong Fuy Foods. Toss coleslaw mix, onions, soy sauce and sesame oil; let stand while cooking chicken. Reduce heat to maintain a simmer. Combine all the meatloaf ingredients in a large bowl and comine with your hands until well mixed.