A judge in California has halted the production of Huy Fong Foods' fiery condiment after local residents complained about the smell.
Judge Robert O'Brien said that he made the factory stop because it was, "extremely annoying, irritating and offensive to the senses" - but judge, it's delicious (and are you sure you're not describing Miley Cyrus?)
Brunch eggs will lose all their flavour, chips no longer have meaning, and don't even get us started on noodle soups.
To be fair, the company isn't closing - but there will be a worldwide shortage for a while.
Thankfully, New York Daily News trapped Chef Pichet Ong of Qi Esarn Thai Kitchen in a room until he gave them an authentic replacement recipe that everyone could make at home. Phew.
HOW TO MAKE YOUR OWN HOT SAUCE
- 5 x 4inch fresh red long hot pepper, stemmed, seeded, sliced thinly
- 3 tablespoons red Thai chilis, stemmed, seeded, thinly sliced (6 chilis, 2 inches long)
- 2 tablespoons thinly sliced fresh garlic (3 cloves)
- 2 tablespoons rice vinegar
- 1 tablespoon tomato paste
- 1½ tablespoons sugar
- 2 tablespoons fish sauce (Red Boat or Megachef brand preferably)
- 2 tablespoons canola oil
- Water to thin (1-2 tablespoons), optional
In a blender, place garlic, peppers and Thai chilis.
Add rest of ingredients and blend until smooth. (If you don't have a blender, use a food processor.)
Taste and add more seasoning if needed. Thin out with water if you prefer.
Pour over all of your meals and weep with joy.
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