Bland food should be a crime. Here’s how sriracha can spice it up
Huy Fong Foods, the renowned maker of the sriracha sauce known for its iconic green-capped, rooster-adorned bottles, has announced a temporary production halt, raising concerns of yet another potential shortage.
The California-based company attributed the production issues to the lack of red jalapeño chile peppers, a crucial ingredient that provides the tangy sweet heat to their beloved condiment.
According to a letter obtained by USA TODAY, Huy Fong Foods informed its wholesale buyers that due to the inadequate color of the chili supply, production would be put on hold until the next chili season, which begins after Labor Day.
Previous red jalapeño scarcity had made it extremely difficult for Sriracha enthusiasts to find their favorite sauce. Unfortunately, this potential shortage could result in bland summer meals, impacting not only their Sriracha sauce but also their chili garlic sauce and Sambal Oelek.
Why the shortage?
While other Sriracha manufacturers continue to thrive with a steady supply of red jalapeños, it appears that Huy Fong Foods, which sources its chile peppers from Mexico, is facing challenges in establishing reliable relationships with jalapeño growers.
Stephanie Walker, professor and extension vegetable specialist at New Mexico State University, speculates that Huy Fong Foods may have encountered difficulties in securing a consistent stream of jalapeños due to their recent efforts to engage new growers. These endeavors to find reliable partners in jalapeño cultivation seem to have not proven entirely successful yet.
The roots of the problem: Fallout with a former supplier
Underwood Ranches, a California-based jalapeño supplier, was a longstanding partner of Huy Fong Foods until a financial dispute led to the termination of their collaboration in 2017.
A subsequent legal battle resulted in a jury finding Huy Fong Foods guilty of breach of contract and fraud, resulting in a $23.3 million award to Underwood Ranches. Now, Underwood Ranches has launched its own brand of Sriracha sauce.
The cultivation of jalapeño peppers is a labor-intensive process, with Huy Fong Foods requiring approximately 50,000 tons of these peppers annually to produce their signature hot sauces.
The significance of red jalapeños for flavorful Sriracha sauce
While Huy Fong Foods argues that the color, but not the quality and flavor, of their Sriracha sauce has been affected by the use of jalapeños harvested prematurely, experts counter this claim.
According to Walker, when jalapeños ripen and turn red, they offer a sweeter and more complex flavor profile. However, utilizing green jalapeños, which are picked before they fully mature, would undoubtedly alter the taste of the sauce. Walker emphasizes that, during her time in the industry, any red jalapeño with more than 5% green was categorically rejected by their processing plant. This stringent approach was adopted due to the green fruit’s ability to dilute the sauce’s color and affect its flavor.
Preparing for the consequences: Runs on Sriracha sauce
Huy Fong Foods’ Sriracha sauce empire can be traced back to the end of the Vietnam War when its founder, David Tran, moved to Los Angeles and entered the Sriracha business. By 1980, the enterprise had grown to the point that Tran was personally delivering orders in a blue Chevy van. Since then, Huy Fong’s Sriracha has become a staple for hot sauce enthusiasts worldwide.
While recent years have seen intermittent shortages of Huy Fong’s Sriracha sauce, the loyal fanbase has remained fiercely committed, resorting to various tactics to secure their beloved condiment. As shelves have been restocked and restaurants replenished, the frustrations caused by scarcity have subsided. Nonetheless, some Sriracha lovers still carry the scars of those shortages, finding it challenging to let go of their hoarding habits.
