Sriracha Shortage.

[worth1]

Not all's what it seems or trouble in paradise.
It seems all this time besides the drought there was a falling out between the owner of the Sriracha sauce and the grower of the peppers.
Not only has the Sriracha owner had to find other growers but the man that used to grow his peppers has started making his own Sriracha sauce.
The grocery store had the Huy Fong Sriracha sauce limit 1 and it's almost 5 bucks a bottle.
It is not the same and people are noticing it.
I noticed it some time ago.
The good people of Thailand where it supposedly originated say the American Sriracha sauce is nothing like theirs.
https://www.cnbc.com/2023/08/19/how-did ... appen.html

[karstopography]

I haven’t been eating a lot of sriracha lately. I might tend to eat or crave more spicy stuff in the warmer months. I like the Vietnamese Pho soup with sriracha added in as I eat it. I use sriracha sometimes to make a dressing for fish tacos.

I heard there’s been issues getting the necessary red Jalapeño peppers for sriracha. Bad position to be in to have one’s eggs or peppers all in one basket.

Cholula has been my go to hot sauce recently. I like cholula sprinkled on tortilla chips. Tabasco sauce, I used some the other day to make a cocktail sauce for fried oysters. I’ll have to check the fridge to see if we have any sriracha. Generally, it “expires” before we use it all.

[MissS]

There is not a shortage of Sriracha, you can find lots of it on the shelves. The only brand with a shortage is Huy Fong Foods which is old news. It's been going on for years now.

[worth1]

There is not a shortage of Sriracha, you can find lots of it on the shelves. The only brand with a shortage is Huy Fong Foods which is old news. It's been going on for years now.

Yes but for years even today many people think of only that one brand Huy Fong.

[MissS]

Yes and that brand has had a shortage for quite some time. It is old news for sure. It's been going on since before Covid created shortages in everything else. The one brand that the young folks up here like as a substitute for that is Tabasco's sriracha but still Huy Fong Foods is known as the best.

[rossomendblot]

The only brand of sriracha I've seen over here is Flying Goose, which is made in Thailand.

[karstopography]

I suppose I am in the market for sriracha sauce. Wife went through refrigerator yesterday and tossed anything expired. I might look for a Thailand made version.

[worth1]

I suppose I am in the market for sriracha sauce. Wife went through refrigerator yesterday and tossed anything expired. I might look for a Thailand made version.

Try the J-Lek at HEB.
Hot black cap regular green cap.

[maxjohnson]

I have been spoiled making my own hot sauce. After that, Huy Fong and Tabasco don't taste very good to me anymore.

I am growing sriracha pepper this year. Not sure about my seeds, I bought them from Bounty Hunter Seeds and it's not labeled as hybrid, but other place said it's F1 so we'll see.

[worth1]

Some years back I lost my taste for tabasco because it's different now.
I had a lot of friends that worked in that place.

[GoDawgs]

I was in Walmart yesterday and the only sriracha brand they had on the shelf was Lee Kum Kee. I've not seen that one there before. Looks like it had just been stocked as their space was full to the edge of the shelf with only a few bottles missing.

[karstopography]

A story of the original sriracha sauce.

[worth1]

Maybe about 3 years ago rooster brand was the only Sriracha sauce on the shelf that I noticed.
Now I'm seeing more and more come on board.
I'm not seeing the dominance of Huy Fong rooster brand lasting much longer as people explore other possibilities.
Not a fan of the Austin based rattlesnake brand I bought.
It's too garlic forward.
The sauce I make is fermented with lime and sugar added and is pretty darn good.
But using ghost pepper and habanero puts the heat level way up there.
Lastly I think the lighter color of the Huy Fong is due to the additional seeds as a filler.
I've yet to open the bottle I bought some time ago to test it.
But it's the only thing I can think of that would take away from the vibrant red it used to be.

[Sue_CT]

My rooster sriracha in the cupboard I noticed recently is turning dark. Does the stuff actually go bad? Haven’t checked for a date on it yet, but I can usually still find it locally. It’s really the only one I have tried.

[worth1]

My rooster sriracha in the cupboard I noticed recently is turning dark. Does the stuff actually go bad? Haven’t checked for a date on it yet, but I can usually still find it locally. It’s really the only one I have tried.

I've never had it go bad.

[karstopography]

I believe they have an expiration date stamped somewhere on the container. Evidently, ours was expired as my wife went through the fridge the other day and now the sriracha sauce is gone. I used to push back a little against her curious need/obsession for throwing absolutely anything and everything away the day the expiration date is reached, but finally said it isn’t a hill I’m going to die on.

My parents on the other hand will have bottles of ketchup that are clearly not very red anymore that have surpassed the expiration dates by years.

Stuff with a lot of vinegar in it like hot sauce seems to be pretty good for a while beyond the expiration date even if the color isn’t quite what it once was. That’s been my experience living in a home without a wife that stays on top of these things.

[DriftlessRoots]

Heh. I just looked at our 90% empty bottle of Huy Fong . Best by date was three years ago. Looks and tastes fine but if you never hear from me again…

[worth1]

Heh. I just looked at our 90% empty bottle of Huy Fong . Best by date was three years ago. Looks and tastes fine but if you never hear from me again…

I've used some that was aged to perfection as well.

[worth1]

We'll I opened up my bottle of the new Huy Fong Sriracha sauce and compared it to the J-Lek extra hot.
First on a spoon.
The J-Lek is smoother and a little sweeter.
The new Huy Fong has more of a different flavor maybe some garlic or something and is a little grainy now and not as bright red as it used to be.
I'm almost positive it's the seeds ground up in it.
Next I tried them with some homemade tater tots.
Both are fine but I ain't gonna have a fit and will probably continue with the J-Lek.

I can say that just regular yellow mustard and Sriracha sauce go fantastic on a hotdog with nothing else on it.
I also tried a tater tot with Valentina regular hot sauce as well.
Totally different flavor.

[worth1]

It appears that Huy Fong is going through a third party to get other growers to grow jalapenos for them.
One grower in California figured who was actually buying the peppers and said no
He had been friends with Underwood for years.

At the store this morning and they were stacked up pretty good with Huy Fong but still had the limit one sign up.

Diamondback out of Austin is down under 4 dollars now.
I think I saw it for over 4 at one time.