Siracha Substitute

tinfoil hat timmy

tinfoil hat timmy

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I'm having trouble finding Siracha sauce at the supermarket.

It is becoming more and more difficult to find joy in eating as my bottle of Siracha sauce gets less and less full by the day, and I can't find any to replace it.

Can anyone recommend a sauce that is similar in hotness and flavor? it doesn't need to be from the grocery store. Internet and specialty vendors are most welcome in the suggestion box.

please help. my green olive and pineapple pizzas will be bland before I know it.

thanks!
 
This one is pretty good:

View attachment 1858294
The brand also makes some other great sauces (in fact, I like their green Serrano sauce better).

You could also try Sambal Oelek instead, though you should note it's less sweet and pulp-ier. I usually use this instead of Sriracha anyway.

If you're eating olive and pineapple pizzas you may as well save your taste buds the trouble and just get some fresh Thai chiles or habaneros.😉
 
I often find myself reaching for Mae Ploy Sweet Chili Sauce for the same stuff I season with Sriracha, even though the Mae Ploy is thicker and sweeter.
 
tinfoil hat timmy said:
I'm having trouble finding Siracha sauce at the supermarket.

It is becoming more and more difficult to find joy in eating as my bottle of Siracha sauce gets less and less full by the day, and I can't find any to replace it.

Can anyone recommend a sauce that is similar in hotness and flavor? it doesn't need to be from the grocery store. Internet and specialty vendors are most welcome in the suggestion box.

please help. my green olive and pineapple pizzas will be bland before I know it.

thanks!
Click to expand...
They shutdown due to a chili supply shortage. They are not far from me. They are in Irwimdale CA. They wint ramp up production until fall. It made the local news.
 
Why not just try making your own?

Unless they're hiding something, there are only 5 ingredients (other than preservatives) in Huy Fong Sriracha -- chilli (ripe red jalapenos), sugar, salt, garlic and vinegar.

There are receipes on the Net for how to make the sauce. And, there's actually a documentary about how Huy Fong makes its sriracha out there. I'll try to find it and post a link to it here if I do.

Can't say how close it tastes to Huy Fong's but the following receipe includes a fermentation process which is required if you want to make an authentic version of sriracha sauce.

I'd eliminate the serranos from the receipe because I don't think the Huy Fong version uses them and I'd just use plain white sugar (instead of brown sugar for the same reason) but otherwise this receipe has all of the same ingredients that the Huy Fong version does. It's just a quesstion of ratios.

See: How To Make Homemade Sriracha Sauce.

It takes me years to use up a bottle of Huy Fong Sriracha sauce. So long, it starts to turn brown. So, I'm not worried about running out of what I've got but I know how popular it is. I even saw a bottle of the stuff sitting on a window sill in Rick Ness' kitchen/meeting trailer on an episode of "Gold Rush."

LOL! ;)

I also know that there are some condiments (like Best Food aka Hellman's mayo) for which there are no substitutes.

So, here's hoping that you either find a bottle of the stuff still sitting on a shelf for sale somewhere or make something close to what Huy Fong's stuff tastes like.

Goodl luck!!!

PS: If you're going to try to make some, you're biggest problem probably will be finding any ripe red jalapenos because if Huy Fong can't buy enough of them from its dedicated growers, I don't know where else you'd get them but, if you're really desperate, you could try growing them in your garden.

The only jalapenos I've ever seen in the grocery store are the green ones, which obviously are NOT the ones that what you want unless you want to make green sriracha. :cool:
 
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Not trying to rub it in but look at what I found in my local FoodMax today!

xkFsqNU.jpg


Bought 2 of these small 9 oz bottles to replace the brown mess in the larger 17 oz bottle of the stuff that's been sitting on my counter for at least a couple of years.

g9XEH66.jpg


OP: I saw over a dozen bottles of the 9 oz bottles on the shelf this morning. They cost $2.25@ and (according to USPS) it will cost $13.95 to mail 2 of these based on a wt of 26 oz. So, total cost for 2 should be $18.45.

If you want me to mail you 2, let me know by PM and I'll give you my PPFF address for payment. I can go back there today to buy 2 more and can mail them to you by tomorrow July 2nd.

Just don't wait too long to decide if you' want me to do this or not, because the last time I looked (a couple of days ago) there were NONE there at all.
 
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sgt1372 said:
Not trying to rub it in but look at what I found in my local FoodMax today!

xkFsqNU.jpg


Bought 2 of these small 9oz bottles to replace the brown mess in the larger 17oz of the stuff that's been sitting on my counter for at least a couple of yrs.

g9XEH66.jpg


OP: I saw over a dozen bottles of the 9 oz bottles on the shelf this morning. They cost $2.25@ and (according to USPS) it will cost $13.95 to mail 2 of these based on a wt of 26 oz. So, total cost for 2 should be $18.45.

If you want me to mail you 2, let me know by PM and I'll give you my PPFF address for payment. I can go back there today to buy 2 more and can mail them to you by tomorrow July 2nd.

Just don't wait too long to decide if you' want me to do this or not, because the last time I looked (a couple of days ago) there were NONE there at all.
Click to expand...
I'll be ok thank you. lots of good options mentioned above that I should try.

✌😎🌶
 
I get my Huy Fong Sriracha online ordering it from Amazon or Walmart. Priced right and they deliver it to your door. I get it by the large bottles (dozen at a time) and gallons as that is my vegetable!
No one should have to do without! ;)
 
Huy Fong is still available in stores here in Cleveland. But I just branched out with a Thai style sriracha called Shark brand. Very tasty, but it hits different. Doesn't have that up front heat/vinegar whack, instead you get a sweetness followed by a slower warm heat.

I have more than a few hot sauces/condiments in the fridge, in various styles, but don't care for the bazillion Scoville units stuff. YMMV.
 
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