I’ve never really been a fan of it as a direct condiment so I’m inclined to agree.

I think the first time I tried it was about 15 years ago. Out to lunch at a bahn mi spot with coworkers and all the guys were drenching their sandwiches in the stuff. I think in that context it’s overpowering and awful and ruins a good sandwich. Preferentially, I love the Three Mountain Yellow Sriracha as a condiment for a lettuce wrap or a sandwich.

Where I feel red sriracha is a staple item is making sauces and marinades. Whenever I’m making vaguely Thai peanut sauces at home for a pad Thai or a satay it’s the #2 ingredient after the peanut butter itself and often at a 1:1 ratio. Combined with all the other ingredients it mellows out the harsh flavors and makes a wonderful layered sauce.