Does Sriracha Go Bad? How to Tell and Make Sriracha at Home
Sriracha is the number-one hot sauce for most people. It tastes good on everything, so you might have extra stocks in your cupboard.
As you keep those extras, you might have asked yourself, “Does Sriracha go bad?” After all, you want to ensure the sauce is safe and spicy.
This article will discuss how long Sriracha stays fresh. More importantly, we will explain how you can create the sauce at home as supplies dwindle.
Calm down. Sriracha remains safe to eat for several years.
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According to the hot sauce review site PepperScale, Sriracha sauce and other spicy alternatives remain fresh for three years due to their capsaicin content.
It is the natural substance that gives chilis their fiery flavor and bacteria-busting properties. Also, Sriracha and other hot sauces contain vinegar that also eliminates germs.
How long does Sriracha stay fresh? It stays fresh for several months after opening the bottle. Does Sriracha need to be refrigerated?
The best part is that a bottle of Sriracha stays good even in a kitchen cupboard. Still, the hot sauce will eventually change in color and taste.
Its vibrant red color would turn into a muted dark hue as time passes. Also, its flavors will become hotter as the ingredients mix longer.
That is a plus if you love ramping up the spice level in every meal. Alternatively, you may store Sriracha in your refrigerator to delay these changes.
That means you can prevent the Sriracha from becoming too spicy by keeping your bottle in the fridge. That may come in handy if you want the original spice level.
Regardless, the rooster sauce will remain fresh for several years. You probably would empty your bottle before you notice any sign of spoilage.
Why is there a Sriracha shortage?
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Believe it or not, the United States is facing a Sriracha shortage. Climate change caused droughts that severely limited the harvest of its signature ingredient: red jalapeños.
Specifically, Huy Fong Foods uses a special variant of chili peppers that only grows in northern Mexico and the southern US.
National Autonomous University of Mexico’s Guillermo Murray Tortarolo said, “These red jalapeños are only grown during the first four months of the year, and they need very controlled conditions, particularly constant irrigation.”
Unfortunately, northern Mexico is in its second year of drought. As a result, the spring chili harvest fell short in 2022.
Murray Tortarolo believes that climate change was one of the causes of this dry spell, but the claim requires further study to confirm.
Many people began hoarding their favorite sauce in response to the shortage. Fortunately, you do not have to fill your cart with Sriracha bottles.
You can create Sriracha sauce at home because you can easily purchase most of its ingredients. Each bottle lists the following ingredients:
- Chili
- Salt
- Garlic
- Sugar
- Distilled vinegar
- Xanthan Gum
- Sodium Bisulfite
- Potassium Sorbate
The last three ingredients are preservatives you are unlikely to find at your local grocery store. Still, you can create a tasty homemade sauce with chili, salt, garlic, vinegar, and sugar.
Consequently, you can find many recipes that try to replicate the rooster sauce. Some try to use other ingredients to create a better alternative.
How to make homemade Sriracha
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As mentioned earlier, we will discuss a recipe for homemade Sriracha sauce. Begin by preparing these ingredients:
- A cup of chopped red jalapeño peppers, about seven to eight peppers
- Five cloves of finely-chopped garlic
- Two finely-chopped shallots
- A tablespoon of olive oil
- A 15-ounce can of tomato sauce
- One tablespoon of fish sauce
- Three tablespoons of rice vinegar
- Three tablespoons of sugar
You also need to wear rubber gloves while preparing the chilis, or they will leave a burning sensation in your hands for hours.
Once you have the ingredients, start by removing the stems of your jalapeños. Remove the core and most of the seeds, then chop finely.
Finely chop the shallots and garlic, then heat about a tablespoon of olive oil in a medium-sized pan and include those ingredients.
Sauté them for a minute or two until the onions turn semi-clear and the garlic slightly browns. Next, add the jalapeño peppers and the tomato sauce.
Bring the mixture to a low simmer and cook for five minutes while stirring occasionally. Then, add the fish sauce, sugar, and vinegar and mix them thoroughly.
Simmer for roughly five more minutes, then remove the mixture from the heat. Let it sit at room temperature for half an hour.
Afterward, transfer the mixture into a food processor or blender and use the “liquify” setting until it becomes thick enough for you.
You could substitute the ingredients for others if you cannot find them at nearby stores. For example, you could swap the fish sauce for soy sauce.
This is your homemade Sriracha, so feel free to adjust the flavor with any ingredient. For example, you could add brown sugar for more sweetness.
Conclusion
Does Sriracha go bad after months? Fortunately, its ingredients keep the sauce safe and tasty for years, even if you leave it in your cupboard.
You could ensure your Sriracha’s shelf life by keeping it in a cool, dry place. Also, you may place the hot sauce in your refrigerator.
You may create a unique version of Sriracha with the steps above. Follow Inquirer USA for more recipes using dried mangos, apricots, and other unique ingredients.
