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There’s a Sriracha sauce shortage coming so we’re teaching you to make your own

The American company that produces Sriracha Hot Chili Sauce says it’s suspending sales of the popular condiment.

Huy Fong Inc, the company behind the sauce, says that many of its product lines would be affected due to a shortage of chilli peppers from supplying farms in California, New Mexico and Mexico.

Unfortunately for us hot saucy bandits, that includes the Sriracha Hot Chili Sauce.

In an email to customers, the company said the shortage of chilli peppers is to the climate, which is affecting the quality of the chilli peppers.

The email sent hot sauce lovers into an absolute panic, with Google Trends data showing a 614% increase in the term “Sriracha Sauce” over the past week.

While some people used their searching to help them stock up on the bottled goodness others have tried to teach themselves how to make a hot sauce to get through the dry spell.

So, when the team at Food Fire Friends shot a recipe through to us, we just had to share it with our chilli-loving friends. Check it out below.


How to make your own Sriracha Sauce

Prep time: 5 minutes
Fermentation time: 3-5 days
Cook time: 10 minutes


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

Method:

STEP 1: Place Jalapeño and Serrano peppers with water, garlic, cayenne pepper, coconut sugar, and lemon juice, and blend until smooth.

STEP 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.

STEP 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.

STEP 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.

STEP 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!\