Best Method recommended method with best effort-to-efficacy tradeoff 12-24 months
Refrigerated (Opened)
- Keep the cap tightly closed between uses
- Store upright in the refrigerator door or a shelf
- Refrigeration best preserves color, flavor, and texture not required for safety, but keeps quality longest
Alternative another good method that's just different 6-9 months
Pantry (Opened or Unopened)
- Store in a cool, dark, dry place away from heat
- Keep the cap tightly closed between uses
- Fine at room temperature if used within a few months unopened bottles keep well past the printed date
Fun Facts
- Capsaicin (the compound that makes chilies hot) and the vinegar base both help inhibit bacteria, which is a big reason sriracha keeps so long.
- Huy Fong's rooster-logo sriracha is named after the coastal city of Si Racha in Thailand, where the style of sauce originated.