Alternatives to Sriracha during the Great Shortage

As Xeni posted yesterday, there is a serious shortage of Sriracha sauce a-brewing. Jason Kottke suggests some of his favorite alternative brands of the red stuff, singling out Shark Brand ($7/bottle).

Not that this stuff affects me. I'm happy so long as my pockets are stuffed with tiny catering-sized sachets of Tobasco, which I import the UK by the grosslot. Best thing about these: the TSA doesn't register them as liquids on their scanners, so you can go through airport security without worrying about digging them out, packing them into a moisture-terror baggie, and then restoring them.

What are your Sriracha alternatives for the Great Shortage?

What to do about The Great Sriracha Shortage of Early 2014 

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  1. Chinese chilli oil. I prefer it to Sriracha personally or indeed Thai chilli oil. A little goes a long way but it's possibly as addictive as crack.

    Or just make your own. It's pretty easy I imagine.

  2. We tear through lots of hot ingredients in our house. Sriracha is low on the list. It's sort of the Mad Dog of spicy sauce to me. Certainly gets the job done, if that's all you want.

    1 Red Chile flakes Good on pizza, sandwiches, in soups, pastas, stir fry, etc. We keep 2 or three shakers of it and buy in bulk. Different brands and different cultivars for different dishes.
    2 Jalapenos not that great flavor, but cheap way to add bulk heat. Pickled ones with movie popcorn are great.
    3 Red Chile powder Soups, sauces, etc.
    4 Green Chile Hamburgers, soups, stir fry This is the king of chiles, but harder to get here.
    5 Chipotle powder Used to supplement the above and add smokey flavor. Also good on home popcorn
    6 Green chile flakes substitute for red chile flakes in lighter dishes
    7 cayenne for fast heat. Not a fan, but it has uses.
    8 Tobasco / Franks hot sauce
    9 Melinda's hot sauce This might be the closest thing I use instead of Sriracha

    When possible, I import my stuff from New Mexico. They treat chiles the way Californians and French treat wines. Culivar, source, growing conditions, season, prep method, and so on are common dinner conversation for this one ingredient. Heat and flavor are both important. And if you haven't a green chile cheeseburger, then you've missed out on one of life's great pleasures.

  3. 2012's remaining habaneros, jalapenos, scotch bonnets, chinese five color, and Thai finger all roasted then pureed together with enough white vinager to preserve, plus a dash of lemon or lime juice. Pressure can, and we'll be set for a good 6-8 months. If we run out of homemade, Valentina (Mexico) is our go-to store bought hot sauce.

  4. There used to be a place that sold every imaginable variety of hot sauce and peppers about a block from where I work.

    It would be the ideal place to look for Sriracha alternatives, but it burned down. True story.

  5. One word: Harissa.

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