Good stuff. I've narrowed my stock of sauces though, Tabasco, Red Hot for wings sauce or a stand alone, and the red and green stuff from the local Mexican stores edit El yucateco. That stuff has kick. I do have some kimchi (always)and Korean spicy stuff to try still though lol. Don't like sugar in my hot stuff so sirachas been gone.
Sriracha shortage
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Perfect for decanting Clubman…
The shortage of course is associated with a specialized red jalapeno harvested in Mexico for the Huy Fong variety.Sri Racha sauce IS Thai... the clue is in the name.
That rooster/mexican etc is not...
Sri Racha is as district/county in Thailand where the genuine sauce gets its name from.
Si Racha - Wikipedia
en.wikipedia.org
"The sauce was first produced in the 1940s by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand.[6][7] The Sriracha sauce itself may be an adaptation of a Cantonese garlic and chili sauce originally from Shunde, China. In the early 1900s, Cantonese immigrants settled in Si Racha, and their garlic and chili sauce was sold in Thailand for decades before the first bottles of Sriraja Panich were produced.[8]"
Sriracha - Wikipedia
en.wikipedia.org
It goes without saying that there is no looming shortage of chillies in all their wondrous variety here in Thailand
View attachment 1682893
Yes - it is an American sauce which David Tran drew inspiration from Asian Sauces. The story behind its success is pretty fascinating in itself…
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My wife goes through Huy Fong sriracha like water, but it's not the only brand she uses.
We have not noticed a shortage near us yet. The Mrs. always buys a few bottles at a time whenever she gets down to 2 or 3 bottles in standby.
We have not noticed a shortage near us yet. The Mrs. always buys a few bottles at a time whenever she gets down to 2 or 3 bottles in standby.
Sriracha sauce is selling for as much as $120 amid prolonged shortage
A search on eBay shows prices for various sized bottles ranging from $39.98 for 17-ounce bottles to a 28-ounce bottle for nearly $70.
www.wesh.com
The GF always keeps a few bottles of the Huy Fong Sriracha around. I prefer a variety of Habanero, Bhut Jolokia and Carolina Reaper, sauces myself.
The Huy Fong brand of Sriracha is made in the U.S. The company was started by a Vietnamese immigrant in California.
We use quite a bit of Indonesian "sambal".... The Huy Fong Fresh Chili Garlic Sauce is very similar to what we great to love there. We have ordered actual Indonesian sambal from online shops... .but the Huy Fong is something we always have around. We can get it at the local Chinese grocery store or on Amazon.
Lol I always thought the cultish following behind this sauce was ridiculous. It's OK and I've always had a bottle, but I find myself reaching for Cholula (original, chili garlic, green pepper) or Tabasco Chipotle far more often. Haven't seen HF Sriracha on the shelves here in a while.
Looks like it's out in the three different stores I went to today.
I wouldn't call it cultish - for as long as I can remember, it has always been the sauce of choice here in SoCal for Pho, Banh Mi, Thai food, etc.
I bought a bottle of Dynasty brand sriracha. It’s close in flavor but is lacking sweetness. I’m going to order yellow bird brand. I tried it last year and it was really good.
www.yellowbirdfoods.com
Classic Sriracha
For every bite made sweet and spicy, and every meal a bit more feisty. Classic Blue Agave Sriracha made with “vine–ripened” red jalapeños, organic agave nectar, and spicy garlic. A classic meal–enhancing blend that’s perfectly spicy and sweet for the “hobbyist–level” thrill seeker. TRY IT ON...
Trader Joe’s today.
Yeah, it used to be made in Rosemead, one town over from where I grew up. The moved a few years back to a larger facility. I like it to jazz up bland foods like soups but don't use it directly as a condiment as I prefer other sauces for that purpose.
As @GeronimoWSB said upthread, he doesn't like sugar in his hot sauce. I agree. I keep Sriracha around for one specific use. It is great in Bechamel when building a Mornay for a cheese souffle. Skip the customary nutmeg. It is ok in pho, but I like Sambal Oelek or Melinda's bhut jolokia better.
Looks like the Huy Fong shortage has reached Australia. I went to buy a bottle yesterday and had no luck.
So, time to do a comparison against this Thai version. Actually, comparing the ingredients list, the Thai one looks a bit more natural.
So, time to do a comparison against this Thai version. Actually, comparing the ingredients list, the Thai one looks a bit more natural.
Just went to the asian market today. Pallets of Huy Fong. So i guess that shortage is over.
Sriracha, originally by Huy Fong is now made by multiple people.... The original maker chose NOT to patent his sauce and now anyone can make a red sauce and use that name.......
Now for the shortage: there was a shortage a while ago and that was because the sellers of the red jalapeño peppers in Mexico wanted more money for it and Huy Fong did not want to pay for that.....so they sold the peppers to the other brands.....
It's the result of supply, demand and greed.
And I think the REAL Huy Fong tastes better than the others.....
Now for the shortage: there was a shortage a while ago and that was because the sellers of the red jalapeño peppers in Mexico wanted more money for it and Huy Fong did not want to pay for that.....so they sold the peppers to the other brands.....
It's the result of supply, demand and greed.
And I think the REAL Huy Fong tastes better than the others.....
Short is in people minds, and because they want it only where they use to buy. Walmart has the stuff.
Actually the Owner of sriracha is a shady guy and tried to short the grower of the peppers millions. Went to a legal battle and Huy Fong lost.
Once the shortage hit I tried Tobascos version. I like their take better. It's a little smokey.
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