I think of myself as a spicy gal, due in large part to the sheer amount of Sriracha I consume. But, tragically, a global chili pepper shortage is impacting the supply of Huy Fong Foods’ famous rooster-labeled Sriracha Sauce. Among other (more serious) consequences of this shortage, it’s causing me to have a bit of an identity crisis.
How can I continue to be a spicy gal if I can’t buy Sriracha (and then go through it way too quickly)? Also, and perhaps way more importantly, how will America’s 30-something hipsters differentiate themselves from all the other millennials?
In a letter to customers earlier this year, Huy Fong Foods said that this shortage, which started in summer of 2020, is being caused by “weather conditions affecting the quality of chili peppers.” Fortunately for Sriracha super-fans, the company seems hopeful that the problem will clear up by fall when a new crop comes in. (Then I can return to being the spicy gal I was born to be.)”We hope for a fruitful fall season and thank our customers for their patience and continued support during this difficult time,” the company said in a statement.
Until then, we may see people hoarding Sriracha sauce (see above) like they hoarded toilet paper in March 2020. And it’s not just Sriracha that is being affected. Huy Fong’s Sambal Oelek (a chili paste) and Chili Garlic Sauce are in short supply as well. If you can’t find these sauces for your recipes, the company says to wait until after Labor Day when maybe (hopefully) they will have them back in stock. Until then, check out this list of hot sauces that may help fill the spicy void. And I guess I’ll have to find a new (temporary) identity. Any suggestions?