Wow! I had Sriracha sauce which I had been afraid to open. This recipe changed my mind. I made half a batch, 1/4 cup, which fit my toaster oven broiler pan quite nicely. I used it instead of Mrs. Dash Fiery Blend when I cooked freshly caught rockfish (striped bass). Although I used a small amount (don't laugh, I cook my fish "poached" in butter: I spray my Corning casserole dish with Pam, then sprinkle a thin coating of Mrs. Dash Garlic & Herb, then sprinkle a smattering of Mrs. Dash Fiery Blend only this time I used Sriracha Garlic Salt, lay in the rinsed and patted dry fish filet, then sprinkle a lesser amount of Mrs. Dash Garlic & Herb and a lesser amount of Mrs. Dash Fiery Blend replaced by Sriracha Garlic Salt, and then I load on a thick layer of shaved butter or I Can't Believe It's Not Butter before covering and baking at 350 for 15 minutes. Depending on the size of the filet, it may be done in 15 minutes or take 30+ minutes; the fish is done when the butter starts bubbling.) Even with this small amount, we noticed the difference, and loved the sweet taste it gave the rockfish. I plan to make up batches to give our fiery-spice-loving children who may not have tried Sriracha sauce on their own. Can't wait to use this again! Made for Please Review My Recipe tag game.