A Sriracha Shortage? Oh, No!

Filed under: Media,The Country Scoop |

Marquette - November 1 – I like it hot (my food, that is) and a couple days ago an article from Smithsonian.com came up in my Facebook feed entitled, “The Sriracha Factory Could Get Shut Down. Panic?” The article suggested that a pending lawsuit to shut down production of the factory could cause a shortage of the spicy, garlicky hot chili sauce that has become one of the hottest trends among foodies.

sriracha-huy-fong-foods-hot-chili-sauce-001

Rooster Sauce. Yum!

So, why do they want to shut the plant down? Residents of Irwindale, California, home to the plant that processes the hot sauce, say that the odors from the plant are a public nuisance, causing people who live nearby to be ill and forcing them indoors to escape the smell. The plant processes the pungent hot sauce for a few months out of the year.

There are different brands of sriracha sauce, but the Huy Fong Foods brand is the most recognizable with its bright red sauce, green cap and rooster on the bottle. I was introduced to it a few years ago by a friend and ever since, I’ve been putting it on just about everything — it started with a bit of the hot sauce mixed with butter and poured over popcorn (mmmm… popcorn and spiciness). Not long after, I started adding small amounts to dips and marinades (a little Sriracha sauce mixed into tartar sauce really goes well with teriyaki salmon). Now I cook with it on a regular basis and I’m even about to try a recipe for a Sriracha caramel corn (I’ll let you know how that one turns out).

Spice-loving foodies and anyone else addicted to the Rooster can rest easy… for now. According to Los Angeles Times, Judge Robert H. O’Brien denied the city’s request for an order that would immediately cease production of the hot sauce (THANK YOU! THANK YOU! THANK YOU!) and set the matter for hearing on November 22. I sure hope the residents of Irwindale and Huy Fong Foods can work things out so I won’t have to find a new ingredient for my favorite spicy dishes. Dragon Noodles just wouldn’t be the same without the sweet spiciness of the Rooster Sauce.

I’ll be joining Luke in the 103-FXD studio tonight during The Country Scoop and I’m sure we’ll talk a little about the Sriracha debate since we both like spicy foods.

Oh, and if you aren’t sure what you should put Sriracha sauce on, here’s a video with some ideas. Enjoy!

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