Over the past few years, fans of Huy Fong Sriracha, the hot and garlicky chili pepper sauce in the iconic rooster bottle with the green cap, have experienced a roller coaster of emotions and heartbreak typically reserved for sports fans and soap opera viewers. The Washington Post reports that after years of wavering availability and recipe changes, Huy Fong is facing severe weather that threatens its pepper supply — conditions that could lead to yet another sriracha shortage. This news has sent many hot sauce enthusiasts scrambling for alternatives, with some even turning to DIY sriracha sauce recipes in an attempt to recreate their beloved condiment at home.

In the grand arena of the Hot Sauce Wars, the battlefield is heating up faster than a jalapeño in a heatwave. Once upon a time, it was just Huy Fong’s Sriracha reigning supreme, the undisputed king of the condiment kingdom. But now, the pepper-passionate landscape has turned into a spicy skirmish with more competitors entering the market than contestants in a chili cook-off.

Sriracha Competitors Galore

From small-batch artisan sauces crafted in Brooklyn basements to mass-produced heat bombs straight out of the Tabasco plant, the variety of hot sauces has exploded. As of the last count, there are over 500 different brands vying for a spot in the coveted “shelf space at your local grocery store” battleground. It’s not just about the heat anymore; it’s about flavor, complexity, and sometimes, sheer audacity.

Celebrity Endorsements: Clinton’s Capsaicin Crusade

The hot sauce scene isn’t just attracting artisanal chefs and fiery foodies; it’s become a passion project for celebrities too. Hillary Clinton famously declared her love for hot sauce during the 2016 presidential campaign, revealing she always carries a bottle in her purse. This sparked a wave of interest and added a dash of star power to the spicy condiment market.

But it doesn’t stop there. Beyoncé, the queen bee herself, has been known to carry hot sauce in her bag — swag.

The Great Sriracha Shortage

As if the spicy drama wasn’t enough, fans of Huy Fong Sriracha are now dealing with a heart-wrenching shortage. Huy Fong recently canceled all forthcoming shipments to wholesalers and notified them that sriracha production is on pause until after Labor Day. There is currently a severe drought in Mexico, where Huy Fong’s red winter jalapeño peppers are grown, and the high temperatures and dry conditions can cause the plants to stop ripening altogether, never achieving their prized red color. According to a letter obtained by the Post, the company says the peppers haven’t achieved the ideal shade (they’re still too green), and it would affect the hue of the finished product. As such, Huy Fong will wait until the next growing season.

This shortage has driven desperate aficionados to eBay, where bottles are selling for over $30. Yes, that’s right — people are now trading in hot sauce like it’s liquid gold. The question on everyone’s lips (and not just because they’re on fire) is: What will we do without our beloved Sriracha?

Make your Own DIY Sriracha Sauce Recipe

As the dust (and chili powder) settles, it’s clear that the hot sauce wars are far from over. With more competitors entering the fray and the ever-present threat of shortages, the only certainty is that our taste buds are in for a wild ride. So, keep your bottles close, your tongues ready, and remember: In the world of hot sauce, it’s always best to expect the unexpected.

Stay spicy, my friends! Let’s make our own Sriracha-style hot sauce! While we navigate these fiery times, why not try making your own hot sauce at home?

Bold Jalapeño Sriracha

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A fiery homemade sriracha sauce recipe that packs a flavorful punch.

• Author: Don Nicholas
• Prep Time: 10 minutes
• Ferment Tiime: 5-7 days
• Cook Time: 10 minutes
• Total Time: 7 days
• Yield: 1-1.5 cups 1x
• Category: Sides & Sauces

Ingredients

Scale 1x2x3x

• 2 1/2 pounds red jalapeño peppers, stems removed (can also mix with serrano or Thai chili peppers)
• 6 garlic cloves
• 1/2 tbsp fresh ginger, grated first
• 1/4 cup rice vinegar
• 1/4 cup fish sauce
• 1/4 cup light brown sugar
• 1 tablespoon kosher salt
• 1/2 cup water (this will cook off when you reduce it)

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Instructions

• Blend the Ingredients: In a blender, combine the red jalapeño peppers, garlic, ginger, vinegar, fish sauce, sugar, salt, and water. Blend until smooth.
• Ferment the Mixture: Transfer the blended mixture to a glass jar. Cover the jar with a cheesecloth and secure it with a rubber band. Let the mixture sit at room temperature for 5-7 days, stirring daily. The mixture will ferment and develop a tangy flavor.
• Cook and Strain: After fermentation, transfer the mixture to a saucepan. Bring it to a boil over medium heat, then reduce the heat and simmer for 5-10 minutes. Remove from heat and let it cool. Strain the sauce through a fine-mesh sieve, pressing down to extract as much liquid as possible.
• Store: Pour the strained sauce into a clean bottle or jar. Store in the refrigerator for up to 6 months.

Notes

Upgrades:

• Try halving white sugar with brown sugar
• Try mixing in serrano or Thai chili peppers
• Increase ginger if you enjoy ginger!

How to Make a DIY Sriracha Sauce Recipe That’s a Huy Fong Copycat

Huy Fong’s Sriracha, is very much a base recipe that others text to expand upon and male more nuanced (like the one above!). Many have tried to recreate it, and this is the closest I have sampled as a Huy Fong’s Sriracha copycat recipe:

• 1 1/2 pounds red jalapeños, (red fresno peppers if you can’t grow or find them)
• 6 cloves garlic, peeled
• 4 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1/2 cup distilled white vinegar

You’d follow the same instructions as above, but with the ingredients swapped. But here is why I think the recipe above is just that much better:

• Pepper Selection: While jalapeños are a good starting point, the best sriracha I’ve tried uses a blend of peppers, such as red jalapeños, serrano peppers, or even Thai chili peppers, for a more complex flavor profile.
• Ginger: Ginger is added for a more nuanced flavor.
• Vinegar: While white vinegar works, rice vinegar is often preferred for its milder acidity, which complements the other flavors better.

And a few bonus points:

• Cooking and Straining: For a thicker consistency and more concentrated flavor, simply reduce longer. Additionally, using a cheesecloth or fine-mesh sieve multiple times can help remove larger particles and achieve a smoother texture.
• Taste Testing: Adjust the ingredients based on your preferences. You might find that you need more sugar, salt, or vinegar to balance the flavors.
• Preservation: Once the sriracha is cooled, transfer it to sterilized glass jars and store it in the refrigerator. This will help extend its shelf life.

Stay spicy, and may your gardens always be green and your sauces always be hot!

If you try one or both of these DIY sriracha sauce recipes, let me know in the comments what you think! Also check out some of our other hot sauce recipes.