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
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.