Have you guys seen this? What the feck am I going to have on chips? Sorry fries 
Some of you are going to have to give up your harvest 
Some of you are going to have to give up your harvest
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hot-sauce Sriracha sauce shortage
- Thread starter Tinkerbelle
- Start date
Yea, this has made the late show comedy circuit news segments since late last week. I forget which Jimmy was concerned his half used bottle he's had for 2 years would run out before production is resumed.
Downriver
eXtreme
Homemade Sriracha by Joshua Bousel
About This Recipe
Yield: Makes 1 1/2 cups
Active time: 15 minutes
Total time: 5-7 Days
This recipe appears in: How to Make Sriracha from Scratch
Ingredients
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar
Procedures
1) Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
2) Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
3) Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
4) Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.
About This Recipe
Yield: Makes 1 1/2 cups
Active time: 15 minutes
Total time: 5-7 Days
This recipe appears in: How to Make Sriracha from Scratch
Ingredients
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar
Procedures
1) Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
2) Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
3) Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
4) Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.
lovely, thank you
skullbiker
eXtreme
This is fairly close to every chili ferment recipe I do except I rarely put vinegar in and generally add honey in near the end of the cook(as in Sweet Sriracha).
Downriver
eXtreme
Yepper. I fiddle with it a bit myself, but I found it to be a good base recipe and produces a decent product as is.
skullbiker
eXtreme
Oh yeah, I have several gallons of that recipe fermenting now. Some were started in July of 1920. No shortage here!
Those all look great! Sriracha isn't fermented so it should even be easier to recreate. I've seen factory tour videos where as soon as the mash is produced it is stored with vinegar in blue barrels. The mash is then used for the chili sauce and sambal jarred products and Sriracha.
salsalady
eXtreme Business
Wow! That looks pretty good for 122 years old!Oh yeah, I have several gallons of that recipe fermenting now. Some were started in July of 1920. No shortage here!
I've heard it described as aged instead of fermented.
the taste to me has kind of a fermented flavor which i dont particularly care for. Good thing i am stocked up on as many bottles as i will need in the near (or far) future......0.
I prefer to ferment mine, tastes way better i find 
Pretty much.
Go Behind the Scenes with Huy Fong Foods and Sriracha
Each Saturday between Sept. 10 and Oct. 1, Huy Fong Foods is hosting their 3rd annual Chili Grinding Open House Event & Experience including free snacks, T-shirt, 9-ounce bottle, and lion dance performances.
app.discoverlosangeles.com
skullbiker
eXtreme
Uncle Eckley
eXtreme
Oops! Time for this one.
Yikes! I've only got a few left!!
So, of course the self-important monkey species on this benighted little planet has continued from the last several centuries its theme of fucking everything up. Heatwaves, superstorms, droughts, rising seas, dwindling resources, political upheaval and such we take in stride, because, like all children, we believe we're invincible. But a Sriracha shortage? That shit is terrifying. As pepper people, most of us here will manage, but can you imagine the horror felt by ordinary folk?
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and there was none at all in the shops today 
Uncle Eckley
eXtreme
and there was none at all in the shops today
Yeah, put out news and everybody gets worried about their half-empty two-year-old bottles..
I've got enough chilli themed stuff in the cupboard to see me through and I'm going to make Downriver's recipe
I'll survive <sniff>
I'll survive <sniff>
salsalady
eXtreme Business
One recipe i did that I think turned out awesome was.....
I did a ferment of red jalapeno, garlic, onion, salt....It fermented for ...I Think....60 days.
Then I took the same amount of FRESH red jalapeno, garlic, onion as was used in the original ferment, mixed with the ferment, blendered the snot out of it, cooked and bottled.
I may have used some red bell peppers to bulk it up and cut a but of heat....i can't remember...
That sauce was really good. Not a heavy ferment flavor, a bit bright from the fresh. Beautiful bright red color....
I did a ferment of red jalapeno, garlic, onion, salt....It fermented for ...I Think....60 days.
Then I took the same amount of FRESH red jalapeno, garlic, onion as was used in the original ferment, mixed with the ferment, blendered the snot out of it, cooked and bottled.
I may have used some red bell peppers to bulk it up and cut a but of heat....i can't remember...
That sauce was really good. Not a heavy ferment flavor, a bit bright from the fresh. Beautiful bright red color....
