Sriracha Shortage? Could be…
An upcoming Sriracha shortage has hot sauce lovers feeling the burn, after the maker of the popular condiment announced it was suspending sales over the summer due to a shortage of chili peppers.
The Californian based company who produces the sauce, Huy Fong Inc, confirmed that many of its products would be affected, including Sriracha Hot Chili Sauce and Chili Garlic.
In an email to customers, the company said the shortage of chili peppers is to the climate, which is affecting the quality of the chili peppers. Farms in California, New Mexico and Mexico have all been affected.
The news has panicked hot sauce lovers, with Google Trends data showing a 614% increase in the term “Sriracha Sauce” over the past week, with many stocking up on the brand to see them through the summer.
However, fear not! While many Sriracha lovers are feeling fiery about the news, the team at Food Fire Friends have revealed how you can make your own Sriracha sauce at home.
Prep time: 5 minutes
Fermentation time: 3-5 days
Cook time: 10 minutes
- 1-pound of red Jalapeño peppers, stems cut off
- ½ pound of red Serrano pepper, stems cut off
- ⅓ cup water
- 3 tablespoons of coconut sugar
- 1 tablespoon of lemon juice
- 3 cloves of garlic, peeled
- ½ cup of distilled white vinegar
- ½ teaspoon of cayenne pepper
Step 1
Place Jalapeño and Serrano peppers with water, garlic, cayenne pepper, coconut sugar, and lemon juice, and blend until smooth.
Step 2
Transfer the mixture into a large glass jar and let cool in a dark place for up to 3 to 5 days, brushing down the sides with a spoon once a day. The mixture will begin to bubble and ferment. Make sure to rewrap the mixture after each scraping.
Step 3
Once the mixture is bubbly and has sat up to 3 to 5 days, pour it back into the blender and blend it with vinegar until smooth. Discard remaining pulp, seeds, and skin left in the strainer.
Step 4
Transfer the mixture into a small saucepan. Bring your sauce to a boil over medium heat and stir often for about 5 to 10 minutes. The mixture will begin to thicken so choose your desired thickness.
Step 5
Let the sauce cool to room temperature and it will continue to thicken. Transfer sauce to jars and store in the refrigerator for a few hours before serving and enjoy!
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