5 signs the Sriracha craze has gone too far
Because the millennial passion for Sriracha has become a stereotype, a somewhat late-to-the-game McDonald’s is launching a Sriracha burger some time later this month. Video provided by TheStreet
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Drought conditions in Mexico last year caused a shortage of red jalapeño peppers used to make Sriracha.
When production resumed in the fall, repopulating shelves with the popular condiment, fans breathed a sigh of relief and restocked their cupboards.
But the Southern California company that produces one of the most popular Sriracha sauces warns it is now experiencing an “unprecedented inventory shortage” and it doesn’t know when it will end.
Call it the hot sauce blues. Bottles of Huy Fong Foods’ Sriracha have vanished from store shelves and the company says it has no idea when they’ll be back. With limited supplies, some retailers are rationing how many bottles shoppers can buy.
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Restaurants are scrambling to find wholesalers who can replenish their low reserves. And Sriracha lovers are taking to social media, puzzled why they can’t find their favorite Sriracha sauce.
“Although some production did resume this past fall season, we continue to have a limited supply that continues to affect our production,” the company said in a statement. “At this time, we have no estimations of when supply will increase.”
Made from red peppers sun-ripened in Mexico and seasoned with vinegar, salt, sugar and garlic, Huy Fong Foods’ Sriracha comes in a plastic squeeze bottle with a rooster on the front and a green cap and spices up Vietnamese pho and countless other dishes.
Huy Fong Foods says it’s working to avoid future shortages.
“We are grateful for your continued patience and understanding,” the company said in a statement.
