I am not sure if this is the same thing you are talking about but you can make it at home pretty easily:
I haven’t seen the chili garlic sauce in months. I use that when I make stir fry and I’m running out. I didn’t realize it was due to a crop failure – guess I’ll have to start looking for alternatives.
That’s different. The chili garlic sauce is like a fresh paste of chili and garlic, not an oil. It’s like sambal oelek, if you’re familiar with that.
I’m going to be near a TJ’s after work, I guess I’ll pick up their knockoff and see how it stands up.
Like this?
Well, it says Huy Fong brand copycat right there, so, yes, of course. 
Picked up the TJ version today. It’s fine. A lot sweeter than Huy Fong. It actually tastes a bit like a mildly spicy cranberry sauce.
The best sriracha is Yellowbird’s Blue Agave sriracha.
I enjoy Yellowbird’s product, but it tends towards the pricy end. Prior to the shortages, the cost to value ratio had always worked well for Huy Fong.
I will have to try some of these suggestions if I can find them locally in CA. In the mean time, it wont be long before shady characters start offering their services to acquire the sauce…
People are already stealing it from restaurants.
My favorite Vietnamese restaurant has a bottle of Huy Fong Sriracha at every table. I’m surprised they’ve been able to keep them, given how much they’re going for now.
I was just out for pho today and thought about this thread, and the large bottles at every table. I suppose on a busy shift they would not notice someone stuffing one of those in their purse or backpack.
Simply because it is. 
^^^
This.
I’ll be the contrarian, as is not unusual for me. I like the vinegar-and-lactic acid forward funk of Tabasco. For pure chile flavor, Louisiana-brand hot sauce is better than Crystal, but lacks a bit in acidic and heat punch. (Now, to be fair, I have all three in my fridge. I am good to my guests.) And the Tabasco Scorpion sauce is delicious – with the funk and background flavor of regular Tabasco but some actual heat to it, which none of the Louisiana-style sauces have. That stuff is da bomb. The Old Bay one is also really good, especially on fried fish. Whenever the family goes to Lenten fish fries, I made sure to stash a bottle in my wife’s purse.
Oh, and I should add, two days ago I went out to check out the sriracha situation and, sure enough, all the Huy Fond stuff was gone. I had no idea, as I’ve long since burnt out on sriracha, and the bottle I have in the fridge is like two or three years old and starting to taste funky. So I picked up Melinda’s Sriracha Wing Sauce and Condiment. It’s just a normal hot sauce–don’t let the “wing sauce” fool you. It is different enough from Huy Fong that I like it–I’ve already gone through like 1/4 of the bottle. It is less sweet and more vinegar forward and a bit thinner. Strong garlic flavor to it. If you are looking for a very similar match to Huy Fong, this is not it. But after having it a couple days, I’ve found myself putting it on everything.
What Tabasco are you eating? I love Tabasco…always have a bottle in my home and use it regularly. I would never describe its taste as funky. The ingredients are peppers, vinegar and salt. That’s it. There is a slow fermentation process to make it but funk? Not seeing/tasting that.
I agree that there is most minor funk, almost certainly from the fermentation, which is missing from some of the ‘sharper’ equivalents. But it is very minor, and compared to something like fish-sauce, unnoticeable.
But I don’t normally bother with any of the super-thin sauces, unless I’m at a place where there isn’t any other option, it just lacks enough heat to bother with. So if I’m at a diner, sure, great on hashbrowns, but not used in my house where I have a dozen different options.
A few years ago I taste tested a bunch of Tabasco type sauces. Of the ones I tried, I liked Louisiana, Tabasco, (one I cannot remember), and Texas Pete. Of that group, Texas Pete came in last place (with three others tied for first). They were all “super-thin” but Texas Pete was down right watery.
Valentina is awesome. A little bit thicker than those others and better tasting.
ETA: Cholula, of course was the one I blanked on.
I always have a few hot sauces on hand. That is one. Tapatio for taco Tuesdays. Tabasco for lots of things.
Also Sriracha…seems I am fortunate I have a big bottle of it in the fridge. Should last me a few months. Hopefully the supply thing will be sorted by then.