Huy Fong Foods has announced that their supply of red jalapeño peppers hasn’t matured enough to produce Sriracha sauce.

The California-based company, known for its vibrant red condiment, has suspended production until after Labor Day. Huy Fong Foods, located in Irwindale, informed its distributors that the recent harvest of red jalapeño peppers is behind the four-month production halt, which could disrupt the sauce’s supply chain.
According to The New York Times, Huy Fong Foods stated that production will be halted at least until September, hinting at a prolonged shortage of the condiment. The company explained that the red jalapeños are too immature to make Sriracha sauce as traditionally prepared.
The Sriracha sauce shortage has occurred in the past
Huy Fong Foods sources its peppers from various suppliers in Mexico, but the drought conditions in recent years have negatively impacted the harvest. They’ve also procured peppers from producers in California, but the demand has outstripped their suppliers’ capacity, as they need to process around 50,000 tons of chili annually to make their Sriracha sauce, chili garlic sauce, and sambal.
In 2022, the drought in Mexico was the primary obstacle for watering the chilies used in Sriracha Sauce, leading to low yields in jalapeños. Over these years, the company has struggled to find red jalapeños.
Last spring, when the production of the spicy sauce decreased, packaged in distinctive bottles featuring a rooster and a neon green cap, the company issued a statement saying it was “still experiencing raw material shortages.” Climate experts warn that these conditions are increasingly becoming the norm.
