There's A Sriracha Shortage On The Horizon — Here's How To Make Your Own

·2-min read

Sriracha has got to be *the* greatest thing ever. It's incredible over eggs, delicious in stir fries, crazy-good in pasta and delightfully tasty on its own, making it pretty much the best condiment to ever exist.

But we've just caught wind of some news that's sad enough to ruin our entire week... Huy Fong, one of the world's largest producers of hot sauce, is anticipating a major shortage of our beloved sriracha.

In a statement the company said, "Unfortunately, we can confirm that there is an unprecedented shortage of our products." We are still endeavouring to resolve this issue that has been caused by several spiralling events, including unexpected crop failure from the spring chilli harvest."

Luckily for us and thanks to the team at Food Fire Friends, we've got a recipe for making our own sriracha sauce at home. And it's actually surprisingly easy...

Photo credit: Justin Sullivan - Getty Images
Photo credit: Justin Sullivan - Getty Images

Sriracha ingredients:

  • 450 g of red Jalapeño peppers, stems cut off

  • 230 g of red Serrano pepper, stems cut off

  • 75 ml water

  • 3 tablespoons of coconut sugar

  • 1 tablespoon of lemon juice

  • 3 cloves of garlic, peeled

  • 110 ml of distilled white vinegar

  • ½ teaspoon of cayenne pepper

How to make sriracha

  1. In a blender, mix Jalapeño and Serrano peppers with water, garlic, cayenne pepper, coconut sugar, and lemon juice, and blend until smooth.

  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.

  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.

  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.

  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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