MANGO SRIRACHA CARAMEL

MAKES ABOUT 2 CUPS

Ever since I developed Ninja Squirrel sriracha for Whole Foods Market, I’ve been finding new ways to inject it into my cooking and into my system. A friend of ours, Erin Wysocarski, writes the Olives for Dinner blog. When I saw her recipe for Whiskey Sriracha Caramel using Ninja Squirrel sriracha, I got totally inspired and started experimenting with different sriracha caramels. They’re all freakin’ amazing and I’ve been putting them on everything. You can use any clear fruit juice, tea, or other clear liquid. We especially like this mango version with our grilled peaches and vanilla gelato (see the recipe here). —DEREK

64 ounces (2 quarts) mango (or mango-apricot) juice

2 cups organic cane sugar

¼ cup Ninja Squirrel sriracha or Homemade Badass Sriracha (here)

Stir together all the ingredients in a medium saucepot. Bring to a simmer over medium heat, stirring now and then with a wooden spoon. Cook until reduced in volume to about 2 cups, 2 to 3 hours. Have patience, Daniel-san. You’ll have to eyeball it in the pan. It should have the consistency of thin syrup.

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Remove from the heat and let cool a bit. Pour into Mason jars and let cool completely. It will firm up some but should still be pourable, like a thick maple syrup. Seal and refrigerate for up to 1 month. Bring to room temperature or slightly warm the caramel before serving.