Kris > wrote:
>I'm making Korean flank steak lettuce wraps for dinner, but one item
>the grocery was out of was Sriracha chile sauce. What can be used as
>a subtitute?

Any hot red sweet peppers.

But, um, sriracha is about as Korean as ketchup.

>I have tabasco and garlic-chile paste on hand. Do you think either of
>these are close enough?

Mix them and you'll be pretty close.

--Blair