"But I got a solution!"
Posted on 05/10/2024 2:14:46 PM PDT by nickcarraway
Best sauce ever...Sriracha.
I still have a bottle left of the four that I bought during the last sriracha shortage. Maybe I’ll buy another bottle or two, even though I don’t use it every day.
I don’t think they can blame the weather.
The Farm That Grew Chiles For Everyone’s Favorite Sriracha Brand Now Makes Their Own. But Is It Any Good?
Eight years after Underwood Ranch had a legal falling out with Huy Fong Foods, the jalapeño farm is now making their own sriracha sauce. We broke down the taste, ingredients, and look of the bottle compared to the San Gabriel Valley classic.
https://lataco.com/underwood-farms-sriracha
Don’t jump!
Uh-Oh! I better buy some Sriracha. While we were on our recent cruise, my wife ordered chicken wings while we were at a beach club on Bonaire. Those wings had the BEST sauce ever. I asked the chef what was in that sauce and he told me Sriracha and BBQ sauce but beyond that he refused to tell me. Judging from the taste I think I can guess what else was in that sauce and will probably do a video about it when I cook up a batch of chicken wings next month.
Screw Huy Fong Sriracha. Their pepper shortage issue is self made as they sued (and lost after a couple years in court) their sole supplier from California. Because of that they had to source from New Mexico and Mexico which supposedly had shortages because of Climate change don’t you know.
The California supplier now had hundreds of acres of Jalapenos and no Huy Fong to buy them. Problem solved they started their own brand and it is very good. Underwood Ranches Sriracha . More expensive than Huy Fong which I’m fine with out of principle as Huy Fong got real nasty with their California supplier. I’m not seeing a shortage of the Rooster sauce as Amazon has all kinds available as well as Wally World as of a week ago. Fan boys of Huy Fong claim it is not as good nor looks the same with the new suppliers of Peppers.
My sister sent me two bottles! I prefer the chili garlic sauce with the rooster on the front but will use the sriracha in recipes. I am not understanding the shortages.
Tag me in on this, please!
Not good news. We’re gonna need it as a sauce for the crickets.
"But I got a solution!"
Oh yes, Underwood Ranches Sriracha is being carried in Costco. Not sure about nation wide but in So Cal for sure. Support this 150 year old family owned farm.
Um... Sriracha is available in all of our local stores for under $5 for the big bottle. Btw: The Tabasco version isn’t bad and it’s slightly hotter.
DIY SRIRACHA / Makes 2¼ cups super-fast
Ing: 1½ pounds fresh red jalapeño or Fresno peppers, stemmed, seeded, and roughly chopped 8 garlic cloves, peeled and smashed ⅓ cup apple cider vinegar 3 tablespoons tomato paste 3 tablespoons honey or fave sweetner 2 tablespoons Red Boat fish sauce 1½ tsp k/salt can add Korean hot pepper powder
Steps-- Throw everything into a high-speed blender (like a Vitamix) or a turbocharged food processor – in smaller blender you’ll want to cut the peppers and garlic into smaller pieces, and blitz the ingredients longer. Otherwise, your sauce may end up chunky. Purée smooth----froth on top – cooks off. Pour the purée into a medium saucepan and bring to a boil over high heat, then reduce the heat to low and maintain a simmer for 5 to 10 minutes, stirring occasionally. By cooking the sauce, you concentrate and deepen the flavors, and cut the sharpness of the raw garlic. Once the foam subsides, the sauce should be a vibrant red color, and you shouldn’t be able to detect any raw vegetable smell. Taste and adjust for seasoning if necessary.
notes---The sriracha will keep for about a week in the fridge in a sealed container ....can freeze in silicone ice cube trays to last a few months---just pop a cube out for spicy goodness.
During the last shortage, I used the sriracha from the Tabasco people. It grew on me, it was good.
Definitely! I love this on avocado toast, eggs, and other foods. Spicy enough to give a zing & it’s got flavor, not just heat.
Is it?
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