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If you are a fan of all things spicy, you probably have quite an arsenal of heat-packed options in your pantry. So, the recent news that there’s a Sriracha shortage coming might be making you a bit nervous.
The good news is, there’s still a good amount of Sriracha to be found, and for those who can’t find their favorite brand as easily right now, it’s a great opportunity to try some other great flavor-packed heat-filled sauce, spice, and condiment options.
“There may be an issue with Huy Fong Foods’ Sriracha due to a shortage of chili peppers because of the heat waves in the western parts of the states, but that doesn’t mean all sriracha is out of production,” said Chef Gavin Lambert, co-founder of Beeline Kitchen. There’s loads of other substitutions that will still satisfy your cravings for tangy, garlicky heat.
There’s a quick and easy alternative to make your own at home. All you need is some peppers, garlic, sugar, vinegar and some patience.
“Sriracha is a fermented sauce, so once you blend together the ingredients, you need to wait and watch as your concoction becomes the delicious sauce that you know and love,” said Serena Poon, a celebrity chef and certified nutritionist.
Poon shared her quick and easy version of sriracha, no fermenting required.Print
- 1 large red bell pepper, seeded and chopped
- 2 cloves garlic, peeled
- 2 tsp red pepper flakes
- 1 tsp maple syrup (or monk fruit)
- ½ tsp sea salt or Himalayan salt, to taste
- 1 tbsp. apple cider vinegar
- ½ –1 small jalapeño pepper, add more as needed
- ½ –1 tbsp. tomato past
1. Blend all ingredients together in a small blender or food processor. Blend until ingredients are mixed well and taste and adjust flavor per preference.
2. If not used immediately, store in a covered container in the refrigerator for 5-7 days.
There are many variations of homemade sriracha and you can play with variations of peppers, say jalapeños vs. habaneros vs. serranos to create your own signature sriracha sauce.