A Spicy Crisis

Do you remember the Tapatio shortage during the pandemic? Well, I do, because I LOVE that particular brand of Mexican hot sauce.

And now I’m horrified to report that there’s a shortage of my other fave, Sriracha.

Yup, the rooster can’t be found anywhere. When I went grocery shopping yesterday, it was on my list and the first store I went to had an empty shelf where the Sriracha was supposed to be.

Hmmm. I thought to myself. That’s strange. So I went to another store. Nothing. And another store and another until I figured out that this was something that needed further investigation.

Apparently, a drought in Mexico caused a shortage of the specific type of chili peppers Huy Fong uses to make Sriracha.

The even worse news is that there’s no way to estimate when supply will increase.

Uh oh.

Now what? I bought some “sriracha” replicas and NONE of them come close to equaling that specific and extremely addictive condiment.

Actually, for me, Sriracha is more of a food group than a condiment. Nothing else offers that singular feeling after the spicy heat hits when our brain kicks in to release endorphins, providing a natural high.

I’m so sad; I miss the rooster!

(If anyone has a spare bottle or two, lemme know.)