However, its iconic green-capped bottles can be hard to come by.
Numerous other brands are currently producing their own Sriracha-style sauces to help satisfy the unmet demand.
I found three of them so underwhelming that I excluded them from the contest.
Photos: The brands. Design: Eat This, Not That!
A 15.3-ounce bottle of the original flavor cost me $8.59 online.
It is very sweet and garlicky, which I personally enjoy, but would prefer a little more heat.
An 18.5-ounce bottle of Sky Valley Sriracha cost me $7.96 online.
Photo: Clara Wang, Eat This, Not That!
The bottle design is also very pretty, and the texture feels luxurious.
The taste:Sky Valley is one of the more unique Sriracha sauces on this list.
It has stronger acid notes than others, which are heavier on garlic and sugar.
Photo: Clara Wang, Eat This, Not That!
Hits of sugar and spice lingers at the end and the pleasant contrast can be habit-forming.
you’ve got the option to get an entire 18-ounce bottle to yourself for $8.99 online.
This is very helpful, as the sauce is quite spicy!
Photo: Clara Wang, Eat This, Not That!
The sauce itself is a dark, grainy red, textured with bits of garlic and red pepper.
The taste:This sauce is extremely smoky, almost reminiscent of a spicy barbecue sauce.
you’re able to really taste the charred pepper!
Photo: Clara Wang, Eat This, Not That!
This is a good sauce for roasted meats.
Throw it on top of chicken or ribs when grilling this summer.
It’s also less garlicky than the Flying Goose sauce, making it more versatile.
Photo: Clara Wang, Eat This, Not That!
I would use this as a shrimp cocktail sauce or as a dipping sauce for a seafood boil.
While shortagesand the resultingprice-jacking scalpersappear imminent, you may still be able to get your hands on a bottle.
A small 9-ounce container cost me $7.99 online.
Photo: Clara Wang, Eat This, Not That!
The taste:Huy Fong hits a good balance of sweet and spicy.
An 8-ounce bottle cost me $8.45 online.
The sauce itself is bright red in color and a smooth consistency with no visible pepper flakes.
The taste:Sriraja Panich is sweeter and slightly less hot than Huy Fong.
It also packs a noticeable umami punch.
The sweetness of the sauce, balanced with the garlic and spicy pepper, keeps you coming back.
It’s probably the perfect sauce for topping eggs.
I could honestly drink this sauce on its own or even throw it on a hearty salad.
It’s hard to top an originaleven if it’s not the one you’re used to.
