No doubt the events of the past week involving that most coveted of condiments, Sriracha sauce, caused more than a few pulses to race. After all, at one point it looked as if Huy Fong Foods, one of the best-known producers, might have had to shut down its Irwindale, California factory after the city filed a lawsuit over odors that allegedly caused runny eyes, throat irritation and headaches.
For now, the factory is still open and there will be no imminent shortage. But it did get us thinking: What would we do without our beloved red stuff?
Luckily, Comme Ca’s Brian Howard was quick to provide us with a few recipes that would help fill that void. "I'm a huge fan of Sriracha, but like everything else in life, you adapt and move on," Howard says. Both recipes he provided use harissa, a Tunisian hot chili sauce, and take little to no time to prepare.
Even if you love Sriracha and can’t imagine trying anything else, give these two recipes a shot. Who knows? You might realize the key to your spicy happiness is right in your own kitchen!
2 egg yolks
2 cups garlic oil (reserved from confit garlic)
1 tbsp. confit garlic puree
1 tsp. harissa paste
zest of one kaffir lime
salt and pepper to taste
Directions: In a food processor add the egg yolks and garlic confit. Blend for 2 minutes until the eggs are frothy. Slowly add the garlic oil until you have a thick creamy aioli (you will see ribbons). Remove from the food processor and add harissa paste and zest from the kaffir lime. Season with salt and pepper.
Harissa condiment (Sriracha replacement)
1/2 cup thai red chili peppers chopped
3 tbsp. harissa paste
4-5 medium cloves of garlic, crushed or minced
2 medium shallots, minced
1 tbsp. vegetable oil
1 crushed tomato
1 tbsp. fish sauce
3 tbsp. rice vinegar
3 tsp. sugar
Directions: Add all ingredients to a blender and puree until smooth.