The Mexican red jalapeno crop (the only source for real sriracha production) has failed after two years of severe drought in northern Mexico. Huy Fong Foods announced in April that it will not be able to make any sriracha this summer. There are other brands that pretend to be sriracha, but they are vastly inferior. Stock up if you see it...prices set to skyrocket.

https://www.npr.org/2022/06/17/11054...=1655796593503

Dried chilies (peppers) of all kinds are available at any Mexican food shop in CH and ready to turn them into delicious sauce.

Netherlands produces fresh habaneros, jalapeños, and others. I find them frequently at Coop. Considering the low demand in Europe, Netherlands has us covered

@Axa, I do make a slow-simmered sauce from guajillos and/or anchos, but it's very different from sriracha. There is no local source for dried chilis here or near our footprint in CH, and the online suppliers are either sold out or have doubled their prices. I mean, 10 euros for an 80g bag of anchos?? Yikes.

Too sweet anyhow. If there's a Lao Gan Ma shortage, then I'll be worried.

So do any of you have a really good homemade Sriracha recipe?

If the Garden Gods continue to smile upon us, we are looking at a fairly decent red jalapeño harvest.

OH makes a wicked fermented chili sauce, Tabasco-adjacent, but is keen to extend his repertoire. So any tried-and-true sriracha recipes would be much appreciated.

meloncollie, I've not tried it, but here's my friend David's recipe:

https://leitesculinaria.com/67202/re...cha-sauce.html

Is that what some call 'a first world problem'

reminds me of Catherine Tate's posh mummy, lol, and 'heard at Waitrose'

'oh Mummy, what are we going to do, they have run out of organic samphire'.


https://youtu.be/JwM9t8AFVVc

coat... out (well without the coat, far too hot)

My local Asian market is getting raided this lunchtime

I'm pretty sure poor people in developing countries use chilis as a staple in most of their dishes.

Oh yes, poor fishermen have always used organic samphire too.

Only jesting.

Look, this just points out a problem that will occur increasingly in the next years. Crops will fail, and with the supply chains all balled up, things will become scarce or expensive. I would love for everyone to know the joy of producing home-made salsas, but some people don't have the know-how, time, equipment, or energy and simply want to glug on some sriracha. It will also affect restaurants, which are already struggling to provide good food at a reasonable price.

Tom, absolutely. This may become a worldwide problem as the climate changes; as you say, many cultures get their vitamin C (and significant cultural grounding) in chilis. For us it may be a first world problem, but for them a disaster. And it's not just chilis.

I agree. It’s not really a laughing matter, it highlights something that could become a serious problem in so many areas over the coming years.

I don’t even like the stuff so couldn’t care less about the shortage but can appreciate the implications it has for so many other people.

Pile on, pile on.

Yes, there are going to be real issues, that will impact the poorest in society and all over the world.

Not quite sure stock piling the stuff here in Switzerland is going to alleviate this, really.

We may all have to get used to buy local foods and adjust. And get used to putting socks on, a vest and another top, when winter comes.
In many ways, it may well be a good thing to adjust to new conditions in many clever ways.

All well when you are in Switzerland. Lots of people do not have another vest and top to put on when winter comes and also do not have much choice what food they can buy, if any at all.......

Well, no such thing as cheap groceries in CH I use to buy in a shop in Josefstrasse in Zurich. I found another one in Sursee (LU).

In case of emergency, I've bought lower quality habaneros at Turkish and Indian shops. In case of catastrophe there's the red thingies that say Thai in the box and always available at coop.

Salsas are optional , you can always chop them finely and sprinkle them over food.

Every now and then I find some ghost peppers and Nagas at Kaufland. I freeze them and grate that what I need where I need. Just have to be carefull when handling genetalia, your own or others afterwards.

I grow my own... typically I have a habanero, scotch bonnet, dorset naga (just to annoy friends, I don't like the lack of taste) growing year round in hydroponic.

This summer, I've started the big turkish chillis for pickling, thai birdseye, and chiliegino... all have started fruiting

I'm covered, I'll ask my mom to buy a kilo or two of paprika from Szeged...