Mexicans know and love their salsas. For a foreign-made chili sauce to impress a Mexican, it has to be quite extraordinary. “
In my opinion,” says Guadalajara genetics researcher Bertha Ibarra, “Sriracha sauce is exactly that: a salsa picante with a special taste all its own. I love it!”
So do thousands of others around the world, but hardship is now on the horizon for Sriracha lovers because the Thai-Vietnamese hot sauce—made in California—is now in short supply and could soon vanish altogether due to a serious problem of drought in northern Mexico.
According to a report on National Public Radio, Huy Fong Foods, the company that produces Sriracha chili sauce, sent a letter to its wholesale customers last April regretfully stating that they will have to stop making Sriracha for a few months.
“Due to weather conditions affecting the quality of chili peppers, we now face a more severe shortage of chili,” says the letter. “Unfortunately, this is out of our control, and without this essential ingredient we are unable to produce any of our products.”
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