With so many different ingredients and preservatives out there, sometimes it can get a little confusing to know where you need to store your favorite foods. Condiments and sauces are especially tricky, because many of them last long and can be stored at room temperature until they are opened, at which point they need to be kept in the fridge.
This depends entirely on the ingredient list of the condiment you are trying to store. Hot sauces, like the wildly popular Sriracha, are generally safe to keep outside of the refrigerator. If you are a huge fan of the hot sauce you may be wondering how long it will keep and what the best way to store it is.
Sriracha does not need to be refrigerated. It is a fermented condiment containing only red jalapeño, garlic, vinegar, sugar, and salt (plus thickening agents and preservatives), which are all ingredients that can keep well and create an acidic environment that kills bacteria. It can last up to a couple of years unrefrigerated.
If you love Sriracha and frequently use it to add some heat to your favorite dishes, then you can easily keep it somewhere accessible in your active cooking area. I find it best when all my spices and flavor enhancers are kept together in an easy-to-reach place, so the fact that Sriracha can be kept at room temperature is a game changer!
What Happens If Sriracha Is Left Unrefrigerated?
As I mentioned earlier, hot sauce generally has an ingredient list that does well to fight against harmful bacteria. Plain Sriracha is safe to keep unrefrigerated because it only has a few ingredients that combine to give it a high PH level, which prevents the growth of bacteria.
Hot sauces with more ingredients, like Sriracha mayo, might need to be refrigerated if they contain things like egg or dairy or any other complex ingredients that easily host bacteria.
Sriracha may start to turn brown no matter where it is kept. This isn’t a sign that it is spoiled. It’s just a natural process that happens to hot sauces because chili peppers darken over time.
The only other thing that will happen to your Sriracha is that it will become less flavorful. That’s just a common thing that occurs to any spice or sauce. The longer it is kept the less effective the ingredients become at providing the punch we are looking for when consuming a bite of hot sauce.
How Long Does Sriracha Last After Opening?
Sriracha has a long shelf life and is good for months even after its expiration date. It can be kept in your fridge for a couple of years and nearly the same amount of time outside of the fridge.
Sriracha will retain its best quality for about 6 months at room temperature and a year in the fridge. After that, it’s up to you to determine whether your Sriracha needs to be discarded or not.
So long as you don’t find any mold or growth and the smell and texture haven’t changed drastically or into something foul, then your Sriracha is likely safe to consume. You might, however, notice that it has deteriorated in quality.
If you’ve kept your Sriracha opened for 2 or 3 years, it will still technically be good due to the preservative qualities of the ingredients, but it will no longer taste the same. At this point, you’re probably better off buying a new bottle.
How Long Is Unopened Sriracha Good For?
Unopened Sriracha can safely last 2 or more years past the “best by” date on the bottle. Keep your unopened Sriracha in a cool, dark, and dry place like a cabinet or pantry for the best results. Sriracha does not last forever but it can last very long if stored properly.
If the container of your Sriracha is damaged when you buy it, that may affect its ability to keep long. Always make sure that there are no dents or cracks on the container. Keep in mind that Sriracha is fermented and pressure might build up in the container, causing it to pop once you open it.
Can Old Sriracha Make You Sick?
Sriracha, like any hot sauce or spice, can make people with sensitive stomachs feel sick even when it is at peak quality. The red jalapeno peppers in Sriracha contain capsaicin, which is the compound responsible for bringing heat to the pepper. For many people, consuming this ingredient causes stringing in your mouth or nose, but for some with sensitive stomach linings, it can cause further discomfort.
Eating Sriracha can make you experience heartburn or nausea. If you notice these symptoms within yourself but refuse to stop eating the delicious hot sauce, then a glass of milk might help to soothe the symptoms.
That being said, these effects could worsen a little if someone who already had sensitivities eats a batch of Sriracha that has been around for a few years. It still isn’t particularly dangerous to consume old Sriracha, but it should be avoided.
Of course, if you notice mold growing on your Sriracha, throw it away immediately. While consuming it likely won’t kill you, there’s no reason to be eating anything that shows signs of bacterial growth. Not to mention, it certainly won’t taste very pleasant.
Other signs like a really sour smell or a chunky, separated texture should also turn you off from eating Sriracha that has been around for a few years. Will it make you sick? Not necessarily, but there’s no reason you need to find out!