The company that makes Sriracha, Huy Fong Foods, wrote in an email to customers in late April that it will have to stop making the sauce for the next few months due to “severe weather conditions affecting the quality of chili peppers.”
The spicy sauce has something of a cult following, and so when the news filtered through, some fans took to social media to express their dismay and post about panic buying (with varying degrees of irony.)…
The shortage is due to a failed chili pepper harvest in northern Mexico, where all of the chilies used in Sriracha come from, according to National Autonomous University of Mexico’s Guillermo Murray Tortarolo, who studies climate and ecosystems.
“Sriracha is actually made from a very special type of pepper that only grows in the southern U.S. and northern Mexico,” Murray Tortarolo said. “These red jalapeños are only grown during the first four months of the year, and they need very controlled conditions, particularly constant irrigation.”…
“The already difficult conditions were pushed over the limit by two consecutive La Niña events. And the dry season has not only been intense, but also remarkably long,” Murray Tortarolo said.
As a result, the spring chili harvest was almost nonexistent this year. Murray Tortarolo thinks it’s very likely that climate change is a factor, although it requires further study to confirm.
Meanwhile, folks without a sufficient Sriracha stash better hop to it before everyone is sold out.
As for future seasoning at Lot 4? You better believe we’re ready with a couple of years worth of our favorite hotness,
One thought on “There’s a nationwide Sriracha shortage”
“‘Tajín Is a Lifestyle’: An Appreciation of the Mexican Seasoning Mix” (NYT) https://www.nytimes.com/2019/06/10/dining/tajin-seasoning.html
“Sambal Oelek Vs Sriracha Sauce: The Real Difference You Need To Know” https://spicerally.com/sambal-oelek-vs-sriracha-sauce/
“Scorching Drought in Mexico: Is There Really Not Enough Water?” (July 2021) https://earth.org/drought-in-mexico/