Cucumber with Sriracha Sauce

Is this even a recipe? So delicious, but so simple it barely requires instructions. Sriracha Sauce (often called Rooster Sauce because of the rooster on the bottle) is made by Huy Fong Foods just outside of Los Angeles and is available nation-wide. Similar in style to my Taiwan Pickle, this salad/condiment is great served with most Asian foods or along-side a good old American burger. Warning: may be addictive.

One cold English (hot house, seedless) cucumber
Sriracha Hot Chili Sauce

Quarter the cucumber lengthwise and slice into half-inch pieces. Place cucumber slices in a medium bowl. Squirt a very small amount – start with about one tablespoon – of Sriracha Hot Chili Sauce over the cucumbers and stir to coat. Taste and add more sauce if you want more heat. Serve right away and serve cold. Pass additional sauce for dipping if fire-eaters are dining at your table.