Sriracha in short supply, as maker is suspending production. What to do?
Add Sriracha to the list of things in short supply!
California-based manufacturer Huy Fong Foods announced it will be scaling back production on its products, including its iconic Sriracha hot sauce, due to weather conditions affecting its supply of red jalapeno chilies.
The chili sauce is starting to run scarce on supermarket shelves.
There are alternatives to Sriracha. Many of these condiments can be found online and in the city's Asian grocers. Here's how to keep your summer spicy:
Sambal Oelek: The Indonesian chili sauce is slightly thicker and chunkier than sriracha because it contains crushed chili flakes. It also doesn't contain garlic (which sriracha does), but, in a pinch, it's a go-to substitute and can be a one-to-one replacement. Just a heads up that the most widely available brand is also produced by Huy Fong Foods, and its sambal oelek will also be seeing a halt in production.
But for now you can still get it in stores before everyone else catches on that it's an obvious replacement.
Lee Kum Kee's Sriracha Chili Sauce: Huy Fong isn't the only Sriracha-maker out there. Hong Kong condiment company Lee Kum Kee's Sriracha has a deeper red colour and a saltier flavour because it contains anchovies (heads up to those who don't eat seafood).
Saigon Hot Chilli Sauce: The ingredient list (and packaging) is nearly identical to the Huy Fong's Sriracha, but it packs more heat, which, for a lot of diners, is a good thing. Aside from that, it has the same garlicky aftertaste, but less of the vinegary tang, that Huy Fong's Sriracha is known for.
Uncle Chen Sriracha Chili Sauce: Slightly thinner than Huy Fong's Sriracha, but, in taste, it's the closest to it. (I've seen a few Vietnamese restaurants over the years use the Uncle Chen brand). The ingredients are the same as Huy Fong's version and is my pick for the closest substitute.
Cholimex's Tuong Ot Hot Chili Sauce: This Vietnamese hot sauce contains tomato, resulting in a sweeter flavour that's more reminiscent of a sweet chili sauce of mild heat, but it will do particularly well on pizza, pasta, anything that has a tomato-base. Treat it as a spicy ketchup!
Wild cards: Other publications have suggested hot sauces, such as Tabasco, Choula and Lo Gan Ma, as Sriracha alternatives. Those wouldn't be my immediate picks for a one-for-one substitution, as they have completely different flavour profiles and textures. But you can take this as an opportunity to test out any potential new food pairings.
Salsa macha is a very nutty chili oil that comes from Mexico (I like the locally made El Rudo and Ay Chilia Jos! brands) and I like to douse sauteed greens and plain steamed rice with the smoky chipotle hot sauce from Toronto's No. 7 Hot Sauce. Gochujang has a less acidic tang than Sriracha and its consistency as a thick paste doesn't lend itself well to drizzling, but you can spread it on a baguette or stir it into broth. Chinese chili oils have a thinner texture that can be drizzled, just add a squeeze of lime to make up for the lack of astringency. My food section colleague Suresh Doss suggests heading to Oey Trading Co. in Scarborough for hard-to-find imported Indonesian condiments.
Karon Liu is a Toronto-based food reporter for the Star. Reach him via email: karonliu@thestar.ca