The rumors we have been hearing for the past month are true. Los Angeles Times confirms Sriracha shipping is halted for 30 days by state regulators. The city of Irwindale sued Huy Fong Foods, the manufacturer of Sriracha, Chili Garlic and Sambal Oelek, over odors which residents claim cause health issues. Production is stopped to give experts time to identify the cause and solution to the smells.
But have no fear! With Sriracha in limited simply, connoisseurs of the Asian hot sauce can take this opportunity to try a hand at making it themselves. Just fill up an old rooster bottle, and it’s practically the same:
Pichet Ong’s Sriracha Recipe
1 1/4 cups fresh red long hot pepper, stemmed, seeded, sliced thinly (about 5 4-inch peppers)
3 tablespoons red Thai chilies, stemmed, seeded, thinly sliced. (6 chilies, 2 inches long)
2 tablespoons thinly sliced fresh garlic (3 cloves)
2 tablespoons rice vinegar
1 tablespoon tomato paste
1 1/2 tablespoons sugar
2 tablespoons fish sauce (Red Boat or Megachef brand preferably)
2 tablespoons canola oil
Water to thin (1-2 tablespoons), optional
In a blender, place garlic, peppers and Thai chilies.
Add rest of ingredients and blend until smooth. (If you don’t have a blender, use a food processor.)
Taste and add more seasoning to your preference. Thin out with water if you desire.