If you’re a fan of Sriracha hot sauce but struggling to find it due to low inventory and high prices, don’t worry. There are plenty of alternatives out there that can satisfy your spicy cravings.
While Huy Fong Foods may be the best-known producer of Sriracha in the U.S., there are other brands that make similar sauces with their own unique twist.
For example, Tabasco’s Sriracha sauce is a popular option that combines the tangy flavor of traditional Sriracha with Tabasco’s signature heat.
Other brands like Cholula and Frank’s RedHot also offer their own versions of Sriracha-inspired sauces. And if you’re feeling adventurous, you can even try making your own hot sauce at home using fresh chile peppers and other ingredients.
So don’t let the hype around Sriracha’s scarcity and high prices get you down – there are plenty of other hot sauce options out there to explore.
Sriracha has become a household name, but many people do not realize that Huy Fong’s Sriracha is not the only one on the market.
In fact, the sauce was originally created by a home cook in Thailand named Thanom Chakkapak. She mixed fresh chiles, vinegar, garlic, salt, and sugar for her own use and began marketing it as Sriraja Panich in the 1930s. The sauce quickly became Thailand’s best-selling hot sauce.
Years later, David Tran, a fan of Sriraja Panich, moved from Vietnam to California and founded Huy Fong. He created a thicker, spicier version of the sauce that was inspired by Sriraja Panich and ultimately conquered U.S. kitchens.
However, Huy Fong sources its chiles from Mexico and the U.S. Southwest, where a historic drought has disrupted the supply chain.
Despite this setback, Sriracha remains a popular condiment around the world. Its versatility and unique flavor have made it a favorite among chefs and home cooks alike.
While Huy Fong’s Sriracha may be the most well-known brand, there are many other variations available, each with their own unique twist on the classic recipe.
Whether you prefer the original Sriraja Panich or Huy Fong’s spicier version, there is no denying that Sriracha has become a staple in many kitchens. Its popularity shows no signs of slowing down, and it is sure to remain a beloved condiment for years to come.
Hot sauce lovers may be disappointed to hear that the beloved Huy Fong Sriracha sauce may soon be in short supply. With the current pandemic affecting supply chains, there may be a lot fewer bottles on store shelves. But fear not, as there are plenty of alternatives from around the world that can deliver both heat and complex layers of flavor.
From Barbados comes a fiery hot sauce made with Scotch bonnet peppers, while Mexico offers a smoky chipotle sauce that is perfect for adding depth to any dish. And for those who want to try something truly unique, Cambodia has a tangy and sweet sauce made with tamarind and fish sauce.
These sauces may not taste identical to Huy Fong Sriracha, but they are easy to make and will satisfy any hot sauce craving. So relax about the missing rooster and try out one of these delicious alternatives.
If you’re looking for a hot sauce with a serious kick, look no further than Barbados. This island nation is known for its use of spicy Scotch bonnet chiles, which are sure to set your taste buds on fire. Of course, not everyone can find Scotch bonnets at their local grocery store, but don’t worry – habaneros are a great substitute.
When working with these fiery chiles, it’s important to protect your hands from the capsaicin that can leave them feeling like they’re on fire. To do this, simply use the chiles’ stems as a handle while slicing the sides from the center seed pod. This will allow you to safely handle the chiles without getting any of the spicy oils on your skin.
If you’re worried about the heat level of the chiles, you can always give them a quick blanch in boiling water. This will help to tame their heat without affecting their subtle fruity flavor. And if you’re looking for a way to preserve your hot sauce, simply store it in an airtight container in the refrigerator. It should keep for up to two weeks.
When making this hot sauce, it’s important to use plain yellow mustard instead of Dijon mustard. Along with ground turmeric, the yellow mustard gives the sauce its vibrant yellow color. So don’t be tempted to make any substitutions – stick with the recipe and you’ll be rewarded with a deliciously spicy sauce that’s perfect for adding some heat to your favorite dishes.
2 Scotch bonnet or habanero chiles
3 medium garlic cloves, peeled
3 scallions, roughly chopped
3 tablespoons white vinegar
1½ teaspoons ground turmeric
1 teaspoon packed light or dark brown sugar
Kosher salt
2 tablespoons yellow mustard
2 teaspoons lime juice
To make a tasty and spicy sauce, start by bringing a small saucepan of water to a boil. Then, take some chiles and slice the sides away from the seed pod while holding them by their stems. Discard the stems and seed pods, and add the chiles and garlic to the boiling water. Blanch them for 1 minute, then transfer them to a food processor using a slotted spoon.
Next, add some scallions, vinegar, turmeric, sugar, and ¼ teaspoon salt to the processor. Pulse until chopped, about 10 pulses, then scrape the bowl. Add some mustard and lime juice, and process until not quite completely smooth, about another 10 seconds.
Finally, transfer the sauce to a small bowl or jar, cover it, and refrigerate it until you’re ready to use it. This sauce is perfect for adding some heat and flavor to your favorite dishes, so give it a try and enjoy!
Salsa macha is a delicious and flavorful condiment that we first discovered on an unforgettable taco crawl in Mexico City. This tasty sauce is made by toasting dried chiles, garlic, and a mix of nuts and seeds to create a deep, smoky, earthy flavor.
While some versions of salsa macha are fully blended, we prefer ours to be chunky with chopped peanuts and whole sesame seeds.
To make salsa macha, we recommend using a blender to break down the toasted chiles. This will help to fully integrate all of the ingredients and create a smooth texture. Once made, salsa macha can be stored in the refrigerator and brought to room temperature before serving.
Whether you’re serving it with tacos, chips, or any other dish, salsa macha is sure to add a burst of flavor to your meal. So why not give it a try and see what all the fuss is about?
¾ ounce guajillo chiles (4 medium), stemmed and seeded
½ ounce ancho chiles (1 or 2 medium), stemmed and seeded
1 or 2 chipotle or morita chiles, stemmed and seeded
½ cup extra-virgin olive oil
⅓ cup salted roasted peanuts, chopped
1½ tablespoons sesame seeds
1 medium garlic clove, finely grated
Kosher salt
2½ teaspoons coconut vinegar or cider vinegar
To make a delicious and flavorful chili sauce, start by toasting all of the chiles in a 10-inch skillet over medium heat. Use tongs to turn them occasionally until they become fragrant and just a shade darker in color, which should take about 2 minutes. Once toasted, transfer the chiles to a blender and let them cool for about 5 minutes.
Next, blend the chiles until they are finely chopped, which should take between 30 to 60 seconds. Then, transfer the mixture to a small saucepan and add the oil, peanuts, sesame seeds, garlic, and ½ teaspoon of salt. Cook everything over medium heat while stirring often until it becomes fragrant and lightly toasted, which should take between 3 to 5 minutes.
Once the mixture is fragrant and toasted, remove it from the heat and stir in the vinegar. If you plan on serving the chili sauce right away, transfer it to a small bowl and let it cool. If you plan on storing it for later use, transfer it to an airtight container and refrigerate it for up to 2 months. Just be sure to bring it to room temperature before serving it again.
With this delicious chili sauce recipe, you can add flavor and spice to any dish you desire. Whether you’re using it as a marinade or a dipping sauce, this recipe is sure to impress your taste buds and leave you wanting more. So why not give it a try today?
Nam jim kai is a delicious Thai-style chile sauce that is known for its perfect balance of sweet, salty, spicy, and sour flavors. This sauce comes in numerous iterations, each with its unique twist on the classic recipe. The sauce is thick and syrupy, making it perfect for dipping crispy Thai corn fritters or seafood.
While Nam jim kai is traditionally served with fritters and seafood, it also goes wonderfully with grilled meats and chicken. The sauce’s sweet and sour notes complement the smoky flavor of grilled meats, making it a perfect addition to any barbecue.
One of the best things about Nam jim kai is how easy it is to make at home. With just a few simple ingredients, you can create a delicious sauce that will impress your friends and family. Whether you’re looking to add some flavor to your next barbecue or just want to try something new, Nam jim kai is a must-try sauce that you won’t regret.
3 medium garlic cloves, finely grated
2 red Thai chiles, stemmed and thinly sliced or 1 to 2 teaspoons red pepper flakes
½ cup white sugar
¼ cup white vinegar
Kosher salt
To make a delicious garlic and chile sauce, start by combining minced garlic, chopped chiles, sugar, vinegar, water, and salt in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to medium and let the mixture simmer for about 15 minutes, stirring occasionally. The sauce should become lightly syrupy and reduced to about ¾ cup. Transfer the sauce to a jar or small bowl and let it cool completely before covering and refrigerating for up to 1 week. When ready to serve, bring the sauce to room temperature and enjoy as a flavorful condiment for your favorite dishes.