Sriracha sauce, the beloved hot sauce adorned with a rooster logo, has captured the taste buds of millions around the world with its fiery flavour. However, this popular condiment is facing a global shortage, leaving enthusiasts and spicy food aficionados in a frenzy.
The scarcity of Sriracha sauce has pushed prices to unprecedented heights, with bottles fetching exorbitant sums of up to $70 on eBay and even higher on Amazon, where a 2-pack is listed for a staggering $124, according to CNN Business. The shortage stems from a persistent lack of chilli peppers - due to droughts in Mexico and Colarado, the main red jalapeno producers - a key ingredient in the sauce, which has plagued the production capabilities of Huy Fong Foods, the manufacturer behind this iconic condiment.
The story of sriracha sauce is one of immigration and family entrepreneurship. In 1949, a woman in Thailand created a chilli sauce called Si Racha. Decades later, David Tran, a Vietnam-born Chinese entrepreneur, brought the sauce to America.
Tran settled in Los Angeles and started Huy Fong Foods, naming it after the ship that brought him to safety. Initially targeting Vietnamese immigrants, Tran aimed to create a sauce for their traditional dishes. However, he wanted to appeal to a broader audience, and Huy Fong's sriracha found its way into countless dishes, transcending cultural boundaries.
From Thailand to Vietnam, from war-torn regions to a new life in America, the story of sriracha sauce exemplifies resilience and the pursuit of dreams. It reminds us of the rich diversity that enhances our culinary landscape and the indomitable spirit that leads to success against all odds and perhaps that spirit will prevail again amidst this shortage.
With no clear indication of when the supply will improve, consumers are left anxiously awaiting the return of their favourite spicy companion. As Huy Fong strives to overcome this challenge and avert future shortages, the Sriracha shortage serves as a testament to the unparalleled popularity and cultural significance of this fiery sauce.
If you can’t go without your Sriracha fix, here's how to make some at home:
Ingredients:
- 800 gms red chillies (ideally jalapenos) OR
- 500 gms red peppers + 300 grams soaked red chillies
- 4 cloves garlic, peeled
- 2 tablespoons brown sugar
- 1 tablespoon light granulated sugar
- 1 tablespoon salt
- 1 cup distilled white vinegar
- 2 tablespoons tomato paste
Method:
- Wash the chilli peppers thoroughly and remove the stems. If you prefer a milder sriracha, you can remove the seeds and membranes from the peppers. Keep in mind that leaving the seeds and membranes will result in a spicier sauce.
- Place the chilli peppers (or red peppers), garlic cloves, brown sugar, granulated sugar, and salt in a food processor or blender. Pulse until the ingredients are finely chopped and well combined.
- Transfer the mixture to a glass jar or a non-reactive container.
- In a small saucepan, heat the vinegar over medium heat until it starts to simmer. Remove from heat and let it cool for a few minutes.
- Carefully pour the hot vinegar into the jar with the chilli pepper mixture. Add the tomato paste as well.
- Stir everything together until well combined. Make sure all the ingredients are fully submerged in the liquid.
- Cover the jar with a clean cloth or plastic wrap, and let it sit at room temperature for about 3 to 5 days. During this time, the flavours will develop, and fermentation will take place. Stir the mixture once a day.
- After the fermentation process, transfer the mixture back to the blender or food processor. Blend until you achieve a smooth consistency.
- If you prefer a thinner sauce, you can strain it through a fine-mesh sieve or cheesecloth to remove any solids.
- Pour the sriracha sauce into a clean glass jar or bottles. Store it in the refrigerator for up to 6 months.