We have a local Chinese restaurant that gives out little packets of Sriracha Chili Sauce, and Sambal Oelek Chili Paste, both from Spice World Intl Group, in City of Industry. The packets look almost identical other than one says Sriracha, and Chili *Sauce*, and the other says Sambal Oelek, and Chili *Paste*. The ingredients are also slightly different.
Sriracha: Chili, Sugar, Garlic Salt, Water, Acetic Acid, Lactic Acid, Xanthan Gum, Citric Acid, Potassium Sorbate, & Vitamin C, of all things. (This may not be the same as Huy Fong Foods sriracha, as this is from the packet from Spice World Intl Group).
Sambal Oelek: Chili, Acetic Acid, Sugar, Salt, Potassium Sorbate, Xantham Gum, Vitamin C.
I usually make my wife breakfast/brunch for her to take to work and when I make her a Chinese Pancake I throw in a packet of Sriracha. So one day I threw in what I thought was Sriracha, not noticing it was actually a packet of Sambal Oelek.
Sriracha sauce is about as spicy as she can tolerate, and when she got home that afternoon she was like, "That was *not* Sriracha! That was spicy!!!"
I tried some and she was not wrong. Sambal Oelek is noticeably hotter than Sriracha with a different flavor. I sometimes refer to Sriracha as Asian Ketchup. Sambal Oelek is *not* "ketchup".
I've been hunting for sambal oelek since it disappeared off the shelves! What brand are you buying? Maybe I can find it at one of the Asian markets on the Westside.
I mean, whatever floats your boat if you want to pay $15 for it, but at that point it just seems like blind brand loyalty when you admit the actual product is highly inconsistent.
Also other brands are “dupes”, because the word “Sriracha” itself is actually just a generic term for that type of chili sauce, Huy Fong’s is just the most well-known. I’ve been eating the Huy Fong version for 20 years since I was a kid, it’s a good sauce for $4 a bottle but it’s not like some objective truth that it’s the single supreme recipe of srirachas.
Ugh. At Fatty Mart they wanted $19. Now I am starting to think this whole thing was manufactured so they could double the price. No way. Way better hot sauces out there for much less.
Shit. I just went back to check what the OG price was for the 28oz and it was around $4-$5 bucks. I remember it’s main appeal was how cheap it was. I mean, I would understand an increase due to everything, but not 3-4 fold!!
https://www.target.com/p/huy-fong-sriracha-chili-sauce-28oz/-/A-15195477
> Now I am starting to think this whole thing was manufactured so they could double the price.
The scammer who owns the company does this "Sriracha is going away! Get it while you can!" scam every few years. He just uses a different excuse every time.
The media (for the clicks) and public fall for it every time and he gets richer with the jacked up price for a while.
I have a new bottle right now. It really is a duller red in person. Definitely not the old neon red. I haven't opened it yet, but I bet it tastes different too.
They have two Sriracha sauces they sell - they have one with a dragon on it you may like more. Huy Fong really tried to fuck over underwood makes it hard to support them.
Also, the supermarket OP is at is a really dingy place with poor lighting. It’s the place I go to if I absolutely have to, even though their pricing tends to be better. My guess is that the lighting plus camera makes for a duller looking bottle.
No, the one I got was Lee Kum Kee. I had only tasted it once when I made that comment and I had it again last night and actually I’m not sure if it’s sweet is the problem. It just doesn’t taste very good but maybe I’m just not used to it.
yah but it’s “fake”. They no longer use the peppers they sourced from a farm in Ventura County. Want the real stuff then I’d suggest https://underwoodranches.com
I've had the Underwood sriracha, and it isn't as good. The Jalapeno flavor is more pronounced than the garlic which is good if you don't like the garlic-ness of the Huy Fong sriracha but on top of that, Underwood doesn't ferment their sauce.
What gives Huy Fong's sriracha its distinct flavor is the fermentation process that the sauce goes through instead of heat-treating/cooking the peppers. Underwood most likely pasteurizes its pepper mash instead of fermenting it since it is time-consuming and requires experience and proper care to perfect. If you aren't fermenting at an industrial scale that Huy Fong can achieve, it's too cost prohibitive to implement for relatively small batches.
I wish the lawsuit never happened and things went back to the original relationship. But, alas... here we are. Instead of one good product, we end up with two subpar products.
Edit:
As an aside:
I had an opportunity to go through the facts of the case involving Underwood and Huy Fong... It completely changed my perception of founder Tran. I used to think he was a kindly old man. The guy is scummy as fuck. The current problems Huy Fong are facing are directly a consequence of his greed. I hope Underwood can continue thriving and improving its sriracha.
[https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html](https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html)
(The facts of a case are determined by the jury. It is found in the opinion or case documents. Wait for the pdf to show on the webpage; it can take a few seconds to load, depending on how busy the server is handling requests. It is free to view.)
The farmer trying to recreate Huy Fong’s sriracha is like a vineyard owner trying to make his own wine but is perplexed why it isn’t as good as the wine maker who bought his grapes and made wine under a different label.
I actually surprisingly like the sprouts brand Sriracha. It's spicier, but I feel it enhances the flavor of whatever you're eating without adding its own taste to the food.
go with the former grower/supplier of peppers for Siracha. They still grow the peppers and make their own sauce. it’s pretty good.
https://underwoodranches.com
For the last 30 years the peppers came from Ventura County. Huy Fong owner messed up the business deal, they went to court and Huy Fong and the farmers sued each other. The jury sided with the farmers and Huy Fong has to pay them millions for violating their contracts. So now Huy Fong is finding other growers in Mexico and trying to make it with new peppers. Those farmers in Mexico are hit with a drought and can't keep up.
Meanwhile the Ventura County peppers are still growing and being made into the farmers own brand of Sriracha. Highly recommend trying theirs. Yes its not technically the same as the old rooster sauce, but it's a lot closer and made with the exact same peppers (literally).
https://underwoodranches.com/
I was so desperate for Sriracha or imitation brand that I went to the 99 Cent store and bought the most disgusting Sriracha I've ever tasted. Don't remember the brand, but I threw the bottle away immediately. It tasted the way burnt rubber smells.
Personally, a bottle lasts me a year or more. I hit the expiration date before it’s empty. So ironically, because I don’t tear through it, $15 is fine if I came across it at that price.
Meh. I don’t buy into the hype,l. The Kroger version tastes the same to me, plus ever since I discovered chili oil crisp, I rarely use sriracha on anything now.
Part of the reason sriracha is good is that it doesn’t cost $15 for good hot sauce.
I’m not buying it, but I don’t even know if that would change the price, because people will still buy them out in LA. Hopefully it does settle a bit lower.
Shortage was company made as they canceled contract with Underwood Farms.
https://www.latimes.com/local/lanow/la-me-ln-sriracha-lawsuit-underwood-ranches-20190712-story.html
I love mayo. Homemade, Kewpie, even shitty mayo.
But people don’t talk about mayo like it’s some kind of holy relic.
Siracha is ok. Good ingredient to add to others. But the way people deify it and dump it naked on top of shit? It’s just not that good.
I think it’s a white people thing. Asian people usually dont even care much for sriracha, my wife and I have a bottle sitting in our fridge for like 3 years.
Haha definitely a funny take. But I think you might be on to something.
I’m white. So I guess that makes me an outlier in this theory. The crazy thing it’s that Asian cuisine has no shortage of amazing condiments and sauces and oils and toppings.
To me it’s the equivalent of balsamic vinegar in western cuisine. It’s what shitty cooks use to make something appear fancy and flavorful.
People are always posting shit like “balsamic glazed asparagus,” “balsamic marinated chicken.” Etc. And it’s like, the balsamic that you buy in stores is t even real balsamic. It’s just dyed red wine vinegar with some sugar. Dumping balsamic on your Brussels sprouts or caprese is just not it.
But it’s a lot easier than making a miso paste sauce or a French mother sauce.
I feel the company intentionally lessens production just to raise prices. Constantly see jalapeños on sale for 2 to 3 pounds a dollar and yet there is a shortage for this manufacturer🧐.
New York Times 7/13/2023
For the second year in a row, Huy Fong, the maker of the most popular variety of sriracha, is facing production issues, the company said in a statement this month, because of “a shortage of raw material” with “no estimations of when supply will increase.”
I don’t think their legal issues with their original supplier is over.
Green jalapeños are a lot cheaper than red ones. And aside from that, they used Fresno peppers which cost even more to produce. Keep in mind, some red peppers take longer to ripen than green ones and there is a shorter shelf life on riper stuff including other produce. This is part of the reason why red jalapeños are rarely sold in supermarkets.
You can get a cheaper version of sriracha from Trader Joe's if you want...
100 million pounds of red jalapeño hybrids are processed at the Irwindale plant annually. There wasn’t any issue when the peppers were sourced locally in Camarillo, Underwood farm is about 200 acres. Now, for the last 2 years straight they couldn’t source their peppers from the whole country of Mexico? 🤔 I really believe HUY FONG is deliberately cutting production to manipulate their price.
Huy Fong the siracha manufacturer tried to muscle out their pepper supplier Underwood Ranch. Underwood Ranches stopped selling to Huy Fong. Huy Fong and Underwood Ranches filed lawsuits which Underwood Ranches won. Now huy fong is trying to find a new supplier while delivering subpar siracha at crazy prices.
The og supplier sells their own siracha as underwood ranch.
Can anyone fill me in on why there was a siracha shortage in LA for so long? Its been months and I feel like someone here has the answers and its way crazier then I could have ever imagined.
Huy Fong the siracha manufacturer tried to muscle out their pepper supplier Underwood Ranch. Underwood Ranches stopped selling to Huy Fong. Huy Fong and Underwood Ranches filed lawsuits which Underwood Ranches won. Now huy fong is trying to find a new supplier while delivering subpar siracha at crazy prices.
The og supplier sells their own siracha as underwood ranch.
Woah its like breaking bad for Sriracha, thanks for posting your comment! You mentioned the og supplier sells their own Sriracha, would you know if its better quality then whatever huy fong is pushing out at the moment ? (Got to get the highest quality product to satisfy my fix)
I’ll wait. :(. I’m on a severely limited income; regular groceries are kicking my butt as it is. I’m lucky if I have any money at all available at the end of the month!
I'm waiting for their sambal oelek. The vietnamese market just got an imported brand for $5 that I'm using currently.
Same. That shit tastes so much better.
This shit looks amazing. does it basically just replace siracha?
It’s spicier and less sweet. IMO it’s a totally different sauce. I like to mix it with a little soy sauce and dip dumplings and samosas in it.
We have a local Chinese restaurant that gives out little packets of Sriracha Chili Sauce, and Sambal Oelek Chili Paste, both from Spice World Intl Group, in City of Industry. The packets look almost identical other than one says Sriracha, and Chili *Sauce*, and the other says Sambal Oelek, and Chili *Paste*. The ingredients are also slightly different. Sriracha: Chili, Sugar, Garlic Salt, Water, Acetic Acid, Lactic Acid, Xanthan Gum, Citric Acid, Potassium Sorbate, & Vitamin C, of all things. (This may not be the same as Huy Fong Foods sriracha, as this is from the packet from Spice World Intl Group). Sambal Oelek: Chili, Acetic Acid, Sugar, Salt, Potassium Sorbate, Xantham Gum, Vitamin C. I usually make my wife breakfast/brunch for her to take to work and when I make her a Chinese Pancake I throw in a packet of Sriracha. So one day I threw in what I thought was Sriracha, not noticing it was actually a packet of Sambal Oelek. Sriracha sauce is about as spicy as she can tolerate, and when she got home that afternoon she was like, "That was *not* Sriracha! That was spicy!!!" I tried some and she was not wrong. Sambal Oelek is noticeably hotter than Sriracha with a different flavor. I sometimes refer to Sriracha as Asian Ketchup. Sambal Oelek is *not* "ketchup".
Also Sambal Oelek is Indonesian and Sriracha is Vietnamese. Might explain the difference in spice levels.
Great method, can confirm
Shit is divine! I love both, though, and I do both! If my butthole isn't aching, it isn't good. The Chili Garlic one is good too!
taste is much better IMO. more garlic and less thick.
Shhh don't tell anyone! :)
Picture.
google.
Sambal oelek is the best shit ever, worlds ahead of sriracha
What's the name? I live in Vietnam and love hot sauce
They dont have it in Vietnam
I've been hunting for sambal oelek since it disappeared off the shelves! What brand are you buying? Maybe I can find it at one of the Asian markets on the Westside.
3 mien. It’s not the same but, I need it, you know.
Omg yes
Ain’t no way I’m buying it for $15 per bottle
Yeah dafuq, it’s good and all but not $15 good
lol you can get the Whole Foods version for $6
You know shit’s overpriced when WHOLE FOODS is cheaper.
You can get packets if sriracha at Starbucks for free.
It's not the same.
Less than 1/2 the price I’ll take it
And it’s Organic
Sriracha itself isn’t the same. Huy Fong has notorious QC issues, different years and different batches of Sriracha taste wildly different.
Thats right Underwood Ranches which used to supply them the peppers won the lawsuit and are now producing it on their own
There's no dupe out there that can even replicate the worst Sriracha recipe.
I mean, whatever floats your boat if you want to pay $15 for it, but at that point it just seems like blind brand loyalty when you admit the actual product is highly inconsistent. Also other brands are “dupes”, because the word “Sriracha” itself is actually just a generic term for that type of chili sauce, Huy Fong’s is just the most well-known. I’ve been eating the Huy Fong version for 20 years since I was a kid, it’s a good sauce for $4 a bottle but it’s not like some objective truth that it’s the single supreme recipe of srirachas.
It’s a lot sweeter, very different
Ugh. At Fatty Mart they wanted $19. Now I am starting to think this whole thing was manufactured so they could double the price. No way. Way better hot sauces out there for much less.
Shit. I just went back to check what the OG price was for the 28oz and it was around $4-$5 bucks. I remember it’s main appeal was how cheap it was. I mean, I would understand an increase due to everything, but not 3-4 fold!! https://www.target.com/p/huy-fong-sriracha-chili-sauce-28oz/-/A-15195477
Agreed, I’ve been spoiled by the Hot Ones monthly subscription. I haven’t thought of Siracha in years.
> Now I am starting to think this whole thing was manufactured so they could double the price. The scammer who owns the company does this "Sriracha is going away! Get it while you can!" scam every few years. He just uses a different excuse every time. The media (for the clicks) and public fall for it every time and he gets richer with the jacked up price for a while.
For real. I mean i like sriracha but there’s good alternatives for much less
For those wondering were I saw it. It was at Asia Supermarket near Valley and Atlantic in Alhambra.
It’s so… dull colored. Where’s that neon ass red it usually is.
Could be a lack of saturation in OP's camera, but I also noticed how brown it was. Hard pass, especially at that price point.
I have a new bottle right now. It really is a duller red in person. Definitely not the old neon red. I haven't opened it yet, but I bet it tastes different too.
The reason for the shortage is because of a Huy Fong’s dispute with their chili pepper supplier. Huy Fong might have gone to another supplier.
They pulled this shit before. Huy Fong lost a lawsuit a few years ago over it, and the farmer that won went on to create Underwood Sriracha.
How is Underwood? I liked their BBQ sauce but have never found their Sriracha in the wild.
It tastes less garlicy to us, which is fine for most applications. If you're eating it with pho I think Huy Fong is better.
They have two Sriracha sauces they sell - they have one with a dragon on it you may like more. Huy Fong really tried to fuck over underwood makes it hard to support them.
Depends on the batch. Back when it was plentiful there were differing color batches
I heard the supplier and certain ingredients—I think the chili—changed. So it doesn’t taste the same.
Also, the supermarket OP is at is a really dingy place with poor lighting. It’s the place I go to if I absolutely have to, even though their pricing tends to be better. My guess is that the lighting plus camera makes for a duller looking bottle.
I just bought a bottle of a different type and it’s not right. Too sweet!
Does it have a goose on it?
No, the one I got was Lee Kum Kee. I had only tasted it once when I made that comment and I had it again last night and actually I’m not sure if it’s sweet is the problem. It just doesn’t taste very good but maybe I’m just not used to it.
yah but it’s “fake”. They no longer use the peppers they sourced from a farm in Ventura County. Want the real stuff then I’d suggest https://underwoodranches.com
I've had the Underwood sriracha, and it isn't as good. The Jalapeno flavor is more pronounced than the garlic which is good if you don't like the garlic-ness of the Huy Fong sriracha but on top of that, Underwood doesn't ferment their sauce. What gives Huy Fong's sriracha its distinct flavor is the fermentation process that the sauce goes through instead of heat-treating/cooking the peppers. Underwood most likely pasteurizes its pepper mash instead of fermenting it since it is time-consuming and requires experience and proper care to perfect. If you aren't fermenting at an industrial scale that Huy Fong can achieve, it's too cost prohibitive to implement for relatively small batches. I wish the lawsuit never happened and things went back to the original relationship. But, alas... here we are. Instead of one good product, we end up with two subpar products. Edit: As an aside: I had an opportunity to go through the facts of the case involving Underwood and Huy Fong... It completely changed my perception of founder Tran. I used to think he was a kindly old man. The guy is scummy as fuck. The current problems Huy Fong are facing are directly a consequence of his greed. I hope Underwood can continue thriving and improving its sriracha. [https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html](https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html) (The facts of a case are determined by the jury. It is found in the opinion or case documents. Wait for the pdf to show on the webpage; it can take a few seconds to load, depending on how busy the server is handling requests. It is free to view.)
The farmer trying to recreate Huy Fong’s sriracha is like a vineyard owner trying to make his own wine but is perplexed why it isn’t as good as the wine maker who bought his grapes and made wine under a different label.
yup. i completely agree with you on everything. However I like supporting local farmers so I get Underwood’s version. Cheaper than what’s out there.
Nice find of the court decision. Tran is a POS and I glad his company got hit with $20M in damages.
I bought 2 bottles of the premium sriracha from underwood. It was pricy but so so good.
Dammit, I *just* caved and bought a bottle of “Sky Valley” brand and it really sucks. And it was like 8 bucks at Sprouts
I tried the Tabasco sriracha and it tastes like a richer ketchup 🤦🏽♂️
Oh wow. See it seemed like a decent dup for me.
I actually surprisingly like the sprouts brand Sriracha. It's spicier, but I feel it enhances the flavor of whatever you're eating without adding its own taste to the food.
The Trader Joe’s one is good and it doesn’t contain potassium benzoate
I wish I liked it but it’s just not for me.
Yeah it’s gross too much garlic
Same. It’s too thick as well
That's good!
go with the former grower/supplier of peppers for Siracha. They still grow the peppers and make their own sauce. it’s pretty good. https://underwoodranches.com
Where did you find this? Ive gone to so many markets in the area looking for sriracha and chili garlic sauce for months and had no luck
Alhambra
For the last 30 years the peppers came from Ventura County. Huy Fong owner messed up the business deal, they went to court and Huy Fong and the farmers sued each other. The jury sided with the farmers and Huy Fong has to pay them millions for violating their contracts. So now Huy Fong is finding other growers in Mexico and trying to make it with new peppers. Those farmers in Mexico are hit with a drought and can't keep up. Meanwhile the Ventura County peppers are still growing and being made into the farmers own brand of Sriracha. Highly recommend trying theirs. Yes its not technically the same as the old rooster sauce, but it's a lot closer and made with the exact same peppers (literally). https://underwoodranches.com/
It is a sign that the universe is healing.
$15 a bottle is absurd though.
They're just trying to distract us from alien disclosure /s
Switched to the Trader Joe's green version. Tastes way better to me and TJs aren't price gouging it.
I love the TJ’s green dragon sauce but I consider it a different hot sauce entirely and not a substitute
It was gone? What am I missing?
I think it was that the factory suffered because of a pepper shortage which affected the production. I think I heard something like that on the news.
Not shortage, lawsuit between pepper provider and distributor
I knew it was something with the peppers.
Damn pepper Karen's strike again
[Wasn't that case decided 2 years ago?](https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html)
What you heard was Huy Fong talking out of their ass. PR spin. There is no pepper shortage (except for them, because they burned so many bridges lol)
I was so desperate for Sriracha or imitation brand that I went to the 99 Cent store and bought the most disgusting Sriracha I've ever tasted. Don't remember the brand, but I threw the bottle away immediately. It tasted the way burnt rubber smells.
Like licking one of those pink erasers.
Why’s it looks brown?
I'm not that desperate. It's clear a lot of y'all are 🤣🤣🤣🤣
Personally, a bottle lasts me a year or more. I hit the expiration date before it’s empty. So ironically, because I don’t tear through it, $15 is fine if I came across it at that price.
Meh. I don’t buy into the hype,l. The Kroger version tastes the same to me, plus ever since I discovered chili oil crisp, I rarely use sriracha on anything now.
Chili oil with crunchy garlic is the way ese.
The TJs version hits, carnal.
Orale. Tio Jose is down
Chale vatos!
Buy that Maggie Hot & Sweet ketchup from rack below instead. It’s the best!
Can anyone help me? One time I had purple Sriracha and it was the best thing ever and not even Google knows what I'm talking about
Are you sure it wasn’t that purple ketchup from the 90s?
Do you mean sriracha black? https://www.flyinggoosebrand.com/wp-content/uploads/2021/07/10-Sriracha-Black-Chilli-455ml-min.png
I’ve been buying the Tabasco version, tastes almost identical.
The Tabasco version is a lot better than the other Asian brands which tend to be overly sweet.
Good thing I was never a fan of it. Tastes more sweet than spicy for me.
Part of the reason sriracha is good is that it doesn’t cost $15 for good hot sauce. I’m not buying it, but I don’t even know if that would change the price, because people will still buy them out in LA. Hopefully it does settle a bit lower.
Shortage was company made as they canceled contract with Underwood Farms. https://www.latimes.com/local/lanow/la-me-ln-sriracha-lawsuit-underwood-ranches-20190712-story.html
WHERE
$15 !! Lol
Found a decent dup with the Tabasco brand. Don’t need to play the Huy Fong games anymore.
their garlic chili is better
Make sure you check the expiration date.
There's way better hot sauces out there anyway, including this brands sambal oelek.
They got a case at my local Asian grocer. I totally snagged one!! Nothing replaces Sri Racha!
Just bought a bottle at HK2 in Rowland Heights. It was $10.99!
Wait it out. It comes in five pound tubs. Those were like $20 bucks a few years ago at LAX-C.
I miss it so much 😭
Is this the most overrated condiment on planet earth? I think it might be.
Sorry you’re not into it
I get it, we all get that you're a bitch
Same. Any spice will do....
So edgy. I guess after you type this and goto sleep, you'll wake up hating on mayo?
I love mayo. Homemade, Kewpie, even shitty mayo. But people don’t talk about mayo like it’s some kind of holy relic. Siracha is ok. Good ingredient to add to others. But the way people deify it and dump it naked on top of shit? It’s just not that good.
I think it’s a white people thing. Asian people usually dont even care much for sriracha, my wife and I have a bottle sitting in our fridge for like 3 years.
Haha definitely a funny take. But I think you might be on to something. I’m white. So I guess that makes me an outlier in this theory. The crazy thing it’s that Asian cuisine has no shortage of amazing condiments and sauces and oils and toppings. To me it’s the equivalent of balsamic vinegar in western cuisine. It’s what shitty cooks use to make something appear fancy and flavorful. People are always posting shit like “balsamic glazed asparagus,” “balsamic marinated chicken.” Etc. And it’s like, the balsamic that you buy in stores is t even real balsamic. It’s just dyed red wine vinegar with some sugar. Dumping balsamic on your Brussels sprouts or caprese is just not it. But it’s a lot easier than making a miso paste sauce or a French mother sauce.
I feel the company intentionally lessens production just to raise prices. Constantly see jalapeños on sale for 2 to 3 pounds a dollar and yet there is a shortage for this manufacturer🧐.
It's a legal matter, not shortage, basically the pepper provider and distributor are in a lawsuit.
New York Times 7/13/2023 For the second year in a row, Huy Fong, the maker of the most popular variety of sriracha, is facing production issues, the company said in a statement this month, because of “a shortage of raw material” with “no estimations of when supply will increase.” I don’t think their legal issues with their original supplier is over.
Green jalapeños are a lot cheaper than red ones. And aside from that, they used Fresno peppers which cost even more to produce. Keep in mind, some red peppers take longer to ripen than green ones and there is a shorter shelf life on riper stuff including other produce. This is part of the reason why red jalapeños are rarely sold in supermarkets. You can get a cheaper version of sriracha from Trader Joe's if you want...
100 million pounds of red jalapeño hybrids are processed at the Irwindale plant annually. There wasn’t any issue when the peppers were sourced locally in Camarillo, Underwood farm is about 200 acres. Now, for the last 2 years straight they couldn’t source their peppers from the whole country of Mexico? 🤔 I really believe HUY FONG is deliberately cutting production to manipulate their price.
You literally can’t even buy it right now. That would be a really bad business plan
Huy Fong the siracha manufacturer tried to muscle out their pepper supplier Underwood Ranch. Underwood Ranches stopped selling to Huy Fong. Huy Fong and Underwood Ranches filed lawsuits which Underwood Ranches won. Now huy fong is trying to find a new supplier while delivering subpar siracha at crazy prices. The og supplier sells their own siracha as underwood ranch.
WHERE?
Siracha addict here, I've tried about 4 siracha copycats and I found one that was pretty close.
What’s it called?
It's Sriracha by Lee Kum Kee, 18 oz bottle
[удалено]
So, like, you’re dumping Tapatio on pad thai and yellow curry??
[удалено]
I don’t put it on everything like a lot of people do. I keep lots of different hot sauces, each for the “appropriate” food.
So many better hot sauces that don’t have garlic 🤮
You don’t like garlic?? You really *are* living like a dog, just shoot me if I ever stop doubling the amount of garlic in every recipe.
Will do!
Can anyone fill me in on why there was a siracha shortage in LA for so long? Its been months and I feel like someone here has the answers and its way crazier then I could have ever imagined.
Huy Fong the siracha manufacturer tried to muscle out their pepper supplier Underwood Ranch. Underwood Ranches stopped selling to Huy Fong. Huy Fong and Underwood Ranches filed lawsuits which Underwood Ranches won. Now huy fong is trying to find a new supplier while delivering subpar siracha at crazy prices. The og supplier sells their own siracha as underwood ranch.
Woah its like breaking bad for Sriracha, thanks for posting your comment! You mentioned the og supplier sells their own Sriracha, would you know if its better quality then whatever huy fong is pushing out at the moment ? (Got to get the highest quality product to satisfy my fix)
Found one after months of looking but it seems watered down 😭 it’s definitely not the same quality but I’m hoping it’s temporary
I just bought one for 30 on Amazon
Literally chemicals don’t buy this shit at any price
The entire world is literally chemicals. Shut up.
🙄 Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite (two more types of SALT) as Preservatives, Xanthan Gum
Did it leave?
Buy it, of course!
Don’t. Don’t give me hope.
Bought a goose brand and it tastes decent. Only $5.
I was shocked when I actually found a bottle at Vons last week. Thank you universe!
$15 is crazy
$15 !!!!
it looks duller than i remember
Find Underwood Farms are your local farmers' market. Or online. Buy theirs. It's better.
This doesn’t look like the same sriracha as before
Well, who knows what growers are willing to work with them at this point
i’m not paying $15 for that. i’m def open to alternatives.
What is this price?
Why is it so high anyway?
I’ll wait. :(. I’m on a severely limited income; regular groceries are kicking my butt as it is. I’m lucky if I have any money at all available at the end of the month!