Sriracha hot sauce shortage begins after sales halted (Nanny State Alert)

Pasadena Star-News ^ | 12/11/2013 | Lauren Gold

[mojito]

If you need some heat over the holidays, it's time to hoard.

[Dr. Bogus Pachysandra]

“make sure its bottles won’t harbor dangerous bacteria.”

I’m not convinced any “dangerous bacteria” could survive in the sauce! Love the stuff!

[rhubarbk]

WTH will the government come up with next? Due to some OCD issues, I’ve hoarded Sriracha for years and have 5-10 bottles in our pantry at any given time . . . Oh, and I have NOT gotten sick yet. Damn the Nanny State!

[Jewbacca]

Time to move the operations to Texas.

I believe Gov. Perry called the owner.

[JennysCool]

The second the sauce achieved major popularity, the government stepped in looking for its cut.

[tet68]

No Siriracha?
Don’t worry dear, we’ll always have habanero.

[pogo101]

Pity that hot sauce cannot be made anywhere except in California, or the manufacturer could just relocate!

Oh, wait.

[Slicksadick]

They have a killer deal on sample packs...
http://www.huyfong.com/no_frames/sample.htm

[Red_Devil 232]

Tobasco Sauce is not cooked either.

Peppers + lots of salt + 3 years.

Then vinegar - bottling.

[Oatka]

For once I get a break. As a HOT sauce fan, based on the raves at this site, I bought a couple of bottles as we passed through Las Vegas. Winco has ‘em at $2.88 per 17 oz. bottle - best price I have seen.

[jazusamo]

Yep, but the second the company relocated to Irwindale and got their new building set up and going great guns one of the city councilman’s sons started complaining about the noxious vapors from the plant.

I tend to think the council wanted their cut first and didn’t get it and they somehow got the state to help out.

[kingu]

Just imagine this inane law as it applies across the state - mustard production held for 30 days, or the worst impact, raw honey sellers who will now have to shelve their product for 30 days.

Idiots.

[Lx]

He should have uttered the words the inspectors were waiting for.

From Montgomery Burns, “very well, it’s time for your bribe.”

Then he’s still be making his sauce.

[E. Pluribus Unum]

“The regulations outlining this process have been in existence for years, but the modified production requirements were established for the firm this year,” state Health Department spokeswoman Anita Gore said in a written statement.

Translation from Bureaucratese: "If it ain't broke, break it."

[rwoodward]

They have a brand new state if the art facility all stainless steel processing equipment. You could eat off the production floor. I’ve seen many many other food processing plants with far worse production standards. This is insane!

[exDemMom]

I’m not convinced any “dangerous bacteria” could survive in the sauce! Love the stuff!

The bacteria actually wouldn't care about the heat. Strong salt, sugar, or acid (probably in the form of vinegar) would inhibit bacterial growth.

I've never heard of this sauce, and, from the description, probably don't want to. I substitute small colorful non-hot peppers in recipes that call for jalapenos.

[Extremely Extreme Extremist]

If you need some heat over the holidays, it's time to hoard.

I've bought one of the last cases from one of our grocers here.

[xzins]

Translation from Bureaucratese: "If it ain't broke, break it."

Rotflol!

[Extremely Extreme Extremist]

I've never heard of this sauce, and, from the description, probably don't want to.

It's actually not that hot. It starts out sweet and tangy, then a nice spicy flavor kicks in. It's just delicious, you've gotta try it.

[RicocheT]

Agree with post 2. The heat level of Sriracha pretty much kills any bacteria. A great hot sauce for Asian foods.