- Joined
- Oct 25, 2021
- Messages
- 1,374
Absolutely not, sir.
Serious Huy Fong Sriracha sauce shortage
- Thread starter y_p_w
- Start date
Depends on the manufacturer and where you get it. I've seen really cheap cocktail sauce and it was pretty much the same as any other. But Trader Joe's seemed to be OK at a consistent price compared to maybe looking for a sale price.
Huy Fong claimed that their consistency was their key. They had a single chili pepper supplier (mentioned before) that sued them and was awarded $22 million in back payments. The founder was interviewed several times where he said his goal was to make a high quality product that rich people could enjoy, but at a price that most people could afford. That $20 28 oz bottle I saw I've seen sold for $2.75. He's also said that he wasn't looking to get rich beyond his wildest dreams, but rather than produce a product that he could be proud of because enough people could actually afford it to enjoy it regularly.
Restaurants will be diluting the rooster sauce to make it last longer
- Joined
- Jul 10, 2022
- Messages
- 4,166
lol I take 1 cup mayonnaise, and maybe 2 tablespoons of relish, and call it tartar sauce. It may not taste as good as a $6 3 oz jar at Whole Foods, since it lacks the secret ingredients (lemon juice, tarragon, dill).
...comforting to know lemon juice, tarragon and dill are available too.
What I "like" is the green dye used in cafeteria tartar sauce.
What I "like" is the green dye used in cafeteria tartar sauce.
Maybe true? I don't really care for either all that much, the Panda Express and Waba Grill chili also taste the same to me. I need more heat.
- Joined
- Apr 20, 2021
- Messages
- 630
There have been some criticisms that it hasn't been the same after they stopped their single supplier relationship with Underwood Ranches. But then again there's always the issue of dealing with the consistency of a natural product (chili peppers) subject to the whims of nature, even with the same supplier(s).
I distinctly think that Tabasco has changed a ton with their signature red sauce. They can no longer provide all their needs growing peppers at their own site in Louisiana. I believe they still grow there, but have gone to suppliers in Mexico (I heard growing peppers from their own seed stock) for the majority of the peppers they use.
I distinctly think that Tabasco has changed a ton with their signature red sauce. They can no longer provide all their needs growing peppers at their own site in Louisiana. I believe they still grow there, but have gone to suppliers in Mexico (I heard growing peppers from their own seed stock) for the majority of the peppers they use.
McIlhenny has numerous backup sites growing tabasco peppers (yes, that's actually a type of hot pepper, in its own subspecies, and not just a brand) in different parts of the US and probably Mexico, in case of crop failure or natural disaster at its prime sites around Louisiana.
Tabasco peppers are actually easy to grow. McIlhenny used to sell a small kit with seeds for just that. We had several plants in the garden in southside Virginia many years ago, and they produced well.
JHZR2
Staff member
Good for them!
They're all out. Huy Fong doesn't sell directly to retailers, so it has to go through their wholesalers. I'm looking and they're out at nearly all non-Asian sellers like Walmart or major supermarkets. I think the Asian groceries are willing to pay the wholesalers' higher prices.
I'm looking at Target. They list the 28 oz bottle at $4.79, but there isn't a single store near me that has it nor will they deliver. They simply don't have any because they're not willing to pay whatever exorbitant prices that these wholesalers are asking for.
Last edited:
My parents used to put that stuff on everything - Huy Fong also makes a chili-garlic paste and a Vietnamese rendition of an Indonesian condiment.
I’m not one for spicy foods but I reach for the stuff with noodle soup or when something Asian just needs a little waking up. I’ve used it in burger sauce and meatloaf, too.
I’m not one for spicy foods but I reach for the stuff with noodle soup or when something Asian just needs a little waking up. I’ve used it in burger sauce and meatloaf, too.
Similar, but not the same...not nearly as strong flavor wise, but about the same heat level.
Siracha is definately distinctive to me. I like it on some things but prefer cholula original on most stuff, but the Huy Fong is good on noodle dishes.
There is a good documentary on the guy on netflix. https://en.wikipedia.org/wiki/Sriracha_(film)
There is a good documentary on the guy on netflix. https://en.wikipedia.org/wiki/Sriracha_(film)
i NEED hot rooster sauce to make my rice and beans tolerable. sadness. 
I haven't bought any in a while, but at least the Target website says that my local stores have them for $4.99 for a 28 oz bottle and available for pickup.
I got that seed kit years ago and had one plant flourish. I gave it to a friend and it is still making cute little hot red peppers.
For a super tasty sauce, try Mexico Lindo's Salsa Picante Negra. Black hot sauce, really not that spicy but huge flavor. A big blob on a cracker with cheese x25 or so is a treat.
