196 @lemmy.blahaj.zone Gormadt @lemmy.blahaj.zone 11mo ago

Overpriced sauce, open recipe for sauce [Rule]

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

33 comments

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.
  
  I'm gonna pretend it is personal use, cause that's just impressive.
  
  You're in the US?
  
  Who the hell eats that Witz Sushi?
  
  I was told this product is made by the farmer that supplied peppers to sriracha; I haven't tried it yet.
  
  https://underwoodranches.com/
- 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
  
  Plus with the pepper shortage, how would I be able to make it myself anyway? I can't get the peppers either!
- 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.
- I think they're selling an entire pallet of jt
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.
  
  That sounds awesome, thanks for the tip.
  
  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.
- same i finally ran out of my final drops of the stuff a couple months ago, it's a proper tragedy out here.
  
  That is tragic. My deepest condolences.

33 comments