The Sriracha shortage is real—but this will get you through.
Gaps in grocery shelves. Empty Amazon carts. When it comes to Sriracha, merchants seem to be answering Snoop’s call to “drop it like it’s hot.” And it’s all become a hot mess for Sriracha lovers.
Thanks to the all-too-real ongoing shortage, the cult-classic green-capped Huy Fong Foods hot chile sauce is either impossible to find or excessively overpriced (read ~$50 on Amazon for a lone bottle as of press time—if available at all)—leaving us to fend for ourselves in a lawless land of hot sauce bandits and imposters. Looking at you, Texas Pete “Sriracha”… and never looking again, ick.
And lest you think I’m just some ordinary trendy condiment consumer, I’ve long heralded nicknames like “sauce slut”—and even “Sriracha” as a regular at Sono for my penchant to consume large quantities and plaster the tangy topper on, well, everything. So this is personal—and we decided to fight fire with a fiery fix.
Since those rooster-emblazoned fan fave bottles don’t look to be free-flowing anytime soon—enter climate change debate, but even hot-climate-thriving peppers have their limits—we chatted up MOFU Shoppe for their hot take, as the local shop has turned to mirroring the sauce for consumers looking to blaze up the bland life.
“Our sauce profile is more tangy than sweet,” says chef Jade Ward—“but that’s mainly to offset the richness and sweetness of our twice-cooked pork belly dish.” And if you’re looking to satisfy your Sriracha craving without the kitchen time, “Flying Goose Brand and Grand Mountain Sriracha sauce are comparable,” adds Ward. “More kick, less sweet!” #Fire.
• 1 lb. fresno peppers (whatever degree of spiciness you’d like—preferably red peppers for color; optional red jalapenos, red Thai chiles)
• 1/2 cup water
• 10 cloves garlic
• 4 oz. brown sugar
• 2 oz. white sugar
• 2 tsp. salt
• 1/2 cup white vinegar
• 1/4 cup rice wine vinegar
Deseed/destem the pepper (for heat preference); chop peppers and smash garlic. Then combine all ingredients into a pot. Let simmer on medium-low for 20 minutes. Optional: Add more/less vinegar or water to taste and consistency. Blend all ingredients.
Let cool and enjoy!