8 Best Brands of Sriracha – Eat This, Not That

Fans of Huy Fong’s popular Sriracha sauce may notice that grocery store shelves are empty amid an ongoing shortage. The Thai-style hot sauce with the green cap and the rooster logo is America’s main chili sauce, but it is rare.

Since its arrival on the market in 1980, the Sriracha of Huy Fong has become a cult. The company sells millions of bottles each year, according to Quartz. It’s basically synonymous with Sriracha at this point.

But bottles of the famous sauce are increasingly difficult to find due to production problems. The manufacturer blamed a shortage of red jalapeño peppers from Mexico, caused by extreme weather conditions last spring. Now, hot sauce lovers are looking for alternative brands to drizzle their eggs, stir-fries, noodles, sandwiches or wings with.

Fortunately, there are many versions on the market, and you may even find a new favorite sauce. So if you noticed a bare spot in the aisles where the Huy Fong brand once stood, here are 8 alternatives you could try amid the shortage.

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Sriracha shark mark

If you’re looking for an authentic take on Sriracha, here’s the OG Spicy Sauce made right in Si Racha, Thailand. With fresh Thai red chilies, this avant-garde pickled classic has been sold in Thailand for years. It’s a more traditional version, so expect a runny, runny texture. It just means it’s a great addition to seafood or noodles.

Underwood Ranches Sriracha
Courtesy of Underwood Ranches

The Californian company behind this Sriracha supplied Huy Fong Foods with the red jalapeños he used it for his famous sauce for almost 30 years. Now, following a major falling out and a lawsuit, Underwood Ranches is making its own Sriracha. Although some online reviewers say it’s not as spicy as the original and has a more barbecue-style flavor, others say they like it better than the original.

Sky Valley Sriracha Sauce
Courtesy of Sky Valley Foods

Plant-based and gluten-free, this Sriracha has a fiery, rich and bold flavor. “This could easily replace my normal bottle of sriracha in my fridge from now on,” one reviewer wrote. (It also comes in a green Sriracha flavor!)

Polar Sriracha Chili Sauce
Courtesy of Polar

Here is another authentic Sriracha made in Thailand. This one has a vinegary heat that reminds some of Tabasco sauce. Fresh and bright, serious eating ranked this as the number one Sriracha. “Not quite the same as Huy Fong if that’s what you like, but it has a nice, bright spice,” wrote one reviewer. “Certainly better than most grocery counterfeits.”

Kikkoman Sriracha Spicy Chili Sauce
Courtesy of Kikkoman USA

Kikkoman’s version has very good reviews online. “The best on the market. We’ve tried so many,” says one online review. “The perfect amount of spice for any Asian dish. A little goes a long way. Another reviewer liked it a little more than rooster sauce in a taste test. Catch it if you see it at the grocery store. It’s rare too.

Trader Joe's Sriracha

If you’re already a Trader Joe fan, it’s worth trying at your next grocery store. Slightly more watery than Huy Fong, Trader Joe’s Sriracha offers moderate heat with a slightly more garlicky taste and less vinegar. A reviewer gave it a solid six out of 10 on the spiciness scale.

Lee Kum Kee Sriracha Chilli Sauce

Lee Kum Kee’s version is sweeter, more garlicky and has a smoother consistency than Huy Fong. “I can literally drink this stuff, it’s so good!” says a reviewer. If you’re a fan of the Sriracha at Panda Express, this would be a good bet – some reviewers swear it’s exactly the same. (Jury came out on that one.)

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Bushwick Kitchen Weak Knees Gochujang Sriracha
Courtesy of Bushwick Kitchen

Gochujang lovers, this one is for you. This Brooklyn-made sauce puts a nice twist on a classic Sriracha by adding the fermented complexity of gochujang chili paste. While it’s not a fool of the popular rooster sauce (it’s not quite as spicy), this version has its own charm. “Without a doubt our family’s favorite hot sauce!” writes a reviewer. “We put it on everything from omelettes to eggs to hot dogs and burgers, we dip our fries in it, and we use it as a glaze for grilled meats.”

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