Feature: Food & Living

City Threatens to Close Sriracha Factory? Make Your Own!

Author: Steve Woods
Published: November 10, 2013 at 7:45 pm

If you're a lover of Sriracha, the rooster adorned red mystery sauce that graces so many dishes (and social media food shares) these days, you might have missed just how close you came to losing your favorite garnish forever...

According to Technorati top listing Huffington Post, Sriracha manufacturer Huy Fong Foods has been locked in a legal battle with the city of Irwindale, California. It appears that folks living near the factory that grinds up and blends the literal awesome sauce are complaining of fumes them causing stinging eyes and headaches.

A California judge halted an injunction requested by the city to shut Huy Fong Foods' factory down on October 31st. According to CEO David Tran, the shutdown, however brief, could have led to his business having to declare bankruptcy.

The legal battle, however, is likely far from over.

During the last quarter of each year, the factory creates the bulk of Sriracha that hits store shelves and restaurant tables throughout the year. This is due to the harvesting time frame of the over 100 million pounds of Sriracha chilis, which have to be picked and processed on the same day.

While the legal back and forth goes on, why not prepare yourself for the worst, and become a Sriracha doomsday prepper? Technorati listed food blog Serious Eats has a post by Joshua Bousel detailing his personal journey to create the perfect homemade Sriracha sauce.

Sure, there's no fancy rooster drawing on the jar, but if you choose to take the journey toward Sriracha independence, you're sure to impress some of your foodie friends. And if it doesn't work out for you, well, you can have a greater respect — either for the folks who make Sriracha, or those that have to put up with the smell outside.


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Article Author: Steve Woods

Tech Geek. Digital Sommelier. Tea Aficionado. Founder of http://www.kupeesh.com Twitter: @YouKnowSteve

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