The creators of Sriracha are facing another dousing to their production, as the California Department of Health has applied stricter guidelines to the way the hot sauce is made.
The halt comes just weeks after a court order shut down the factory after complaining neighbors allegedly suffered heartburn, inflamed asthma, and even nosebleeds they said were caused by the spicy odors seeping from the factory. The uproar eventually pushed the city of Irwindale to sue Huy Fong Foods for the alleged health hazard.
See also: Sriracha Plant Partially Shut Down in L.A., Everyone Please Stop Panicking
According to a California Department of Public Health order, the three hot sauces made by Huy Fong Foods must stay within the factory walls for a minimum of 30 days before being shipped to ensure contents of the uncooked sauces are free of microorganisms. This means that Sriracha-less store shelves won't see another bottle until mid-January. The Los Angeles Times reported that the technical roadblock was put up because of the way the sauces are manufactured without cooking. Existing stocks have not been recalled.
Bloggers have already begun the backlash to the Sriracha craze, urging hot sauce connoisseurs to rethink their Sriracha obsession and blaze a new trail. Others are bracing for the Sriracha-geddon (yeah, Sriracha means that much to some people) by following DIY instructions of how to make the stuff at home.
In the midst of the Sriracha turmoil, other "rooster sauce" extremists suggest that Sriracha high heels and lip balm will add that extra flame to your holiday season.
Whatever works.
