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" There&amp;#039;s a chance there is going to be a Huy Fong sriracha shortage. If that doesn&amp;#039;t terrify every atom in your body and every theoretical atom in your soul, then go out and buy some Huy Fong sriracha (pictured), put it on something, eat that something, and then meet us all back here. The reason there is going to be a shortage is because a California judge has stopped the one company that makes the sauce from shipping any out till mid-January (there are some health concerns). But back in June, Serious Eats did a taste test of sriracha alternatives. Their top option isn&amp;#039;t available on Amazon right now, but their second-ranking choice\u2014which still came in as better than Huy Fong, actually\u2014is this, from a brand called Shark, which is available. Here&amp;#039;s how they described it: Andy Ricker&amp;#039;s sauce of choice and one of the more authentic Thai options, Shark is noticeably thinner than most other brands, with a distinct sweetness that helps to balance out its not-immodest heat. It has a &amp;quot;nice fresh aroma&amp;quot; that reminded tasters of &amp;quot;real chilies.&amp;quot;  They mentioned that some tasters felt it was too thin. But you know what&amp;#039;s thinner? No sriracha at all. Now, if you don&amp;#039;t want that sriracha flavor, we also put together a complete all-condiment guide, too. So calm your atoms. We&amp;#039;ll all be okay. [Via Kottke] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/lifestyle/news/a26524/sriracha-survival/>