Can I use sriracha in place of Tabasco in a red beans and rice recipe? Or would this be the worst thing I could ever, ever do?
I grew up in a meat and potatoes household where the fanciest spice was "garlic salt." I've only recently firmly moved into the medium salsa range and just bought my first bottle of sriracha at the beginning of this year. I've never purchased Tobasco.
Help me, ye goddesses of heat and spice!
Also, if sriracha is an ok replacement, should I do a 1:1 ratio?