The guy who used to grow the peppers for Huy Fong for decades decided he should make his own sauces.

I've made my own sriracha-type sauce a few times. Both fermented and non-fermented. It turned out great (better than Fong's imo) just using this Serious Eats post from 2012. It's worth trying if you gotta have it.

red jalapeños, garlic, light brown sugar, kosher salt, white vinegar

https://www.seriouseats.com/sriracha-recipe-from-scratch

Switch up for something good like chilli crisp?

While most of us think of the rooster sauce by Huy Fong, Sriracha is a type of sauce made by countless places.

While I haven't tried these yet, I've been told that Underwood (former supplier to Buy Fong) is top notch, especially the Roja. I've also been told to try Sky Valley.

No idea how close they are to the original, though

Tobasco has their own version which is growing on me.

In Indonesia, a sambal can be a paste of red or green chiles ground together with any number of other ingredients: garlic, shallots, lemongrass, galangal and tomatoes. Sometimes it contains shrimp paste but most western outlets don't as allergy risk.

Try Gochujang? It's a little sweeter depending on the source, and more a paste then a sauce but I found myself using it in similar applications. Kinda sad the story behind Sriracha.

The wife got this and I was pissed. It is pretty good, to me.