Overpriced sauce, open recipe for sauce [Rule]

Gormadt@lemmy.blahaj.zone to 196@lemmy.blahaj.zone – 139 points –
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Homemade Sriracha Recipe from image:

2 cups Thai peppers

1 tbsp fresh lemon juice

1/4 cup white vinegar

3 garlic cloves

3 tbsp brown sugar

2 tsp salt

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I was confused until I saw that tiny line at the top. Who the hell is paying 20 bucks for Sriracha. It's like $3.99 where I live lol

No distributors can get me actual rooster sauce right now. I had a palette of it when the shortage started but those days are over and now all I can get is the knock off stuff. It's too vinegary. I sell sushi for context it's not a personal use issue.

No judgements here if it is for personal use. This is a safe space.

Who the hell eats that Witz Sushi?

A lot of people. Spicy Tuna, Spicy Mayo, and many other things that are sushi menu staples include it as a main ingredient.

I'm gonna pretend it is personal use, cause that's just impressive.

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same here $3.99 CDN local, but online its like $12.

Amazon really dicks you over a lot of times on the most random products lol... I think it tends towards things that are generally cheap for their weight but idk

We went looking for it in the store, apparently there's still a chili pepper shortage...

Hmmm. I think according to sellers there's an everything shortage of they can sell something cheap for much more than it's worth

They had distribution problems during the pandemic, then they fucked up by cutting business to farms they used to buy chili from.

I honestly don't think rooster sriracha will survive in a few years.

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Here's the farmer's website that used to supply the peppers to Sriracha; they sell their own sauce now:

https://underwoodranches.com/

Alternatively you could go to your local Asian mart and look at the brands there. Huy Fong didn't invent sriracha by a long shot, and you should be able to find both the familiar squeezy bottle stuff and the more 'traditional' stuff that's runny and in a glass bottle. It tastes a little different but it's really good for dipping stuff in.

Hell where I live (over in Scandinavia) most sriracha is flying goose brand, which is Thai. It also comes in like a billion flavours which are pretty damn good. Huy Fong is like the 'fancy' American import stuff

Do u know if these need to be refrigerated after opening? How long do they stay good for?

Said no preservatives on the website, so was just wondering...

My bottle says 3 months at room temperature after opening

Other than that it’s a fermented sauce, it’s not just the ground ingredients

There was long while where I was not able to find this sauce in the last year or two.

Now I can't seem to find that awesome "Chipotle" cholula, which may be equally as frustrating!

I haven't had the pleasure of trying the Chipotle Cholula, but I love the original. However I must recommend against the garlic one. They had it at my work and a few drops tasted like dumped a full clove of garlic on my egg

You're saying there's such a thing as too much garlic?
Hearsay.

I get what you're saying, but you'd be surprised. My roommate when I was in college mistook cloves for heads one time. And they were very large heads of garlic. That was objectively too much. But I agree with your sentiment, doubling or tripling the dose of garlic is never a bad thing. Apparently octopuling can be

That sounds awesome, thanks for the tip.

Always happy to accidentally give advice. If you just want liquid garlic then it's perfect. Unfortunately I expected hot sauce with some garlic flavor

I actually do have that one. I guess I probably love more garlic than you, but I will concede it's a lot less versatile and either really works or really doesn't.

Hmm that sounds tasty. I'm stocked up on Chipotle Tabasco, I put that shit on everything