Getting the jobs and economic boost was great. Getting a whiff of the sauce being made wasn't, at least for a few Irwindale residents. So much so that the city is now suing Huy Fong Foods, seeking to shut down production at the 2-year-old plant until its operators make the smell go away.
"It's like having a plate of chili peppers shoved right in your face," said Ruby Sanchez, who lives almost directly across the street from the shiny, new $40 million plant where some 100 million pounds of peppers a year are processed into Sriracha (pronounced "sree-YAH-chah) and two other popular Asian food sauces.
As many as 40 trucks a day pull up to unload red hot chili peppers by the millions. Each plump, vine-ripened jalapeno pepper from central California then goes inside on a conveyor belt where it is washed, mixed with garlic and a few other ingredients and roasted. The pungent smell of peppers and garlic fumes is sent through a carbon-based filtration system that dissipates them before they leave the building, but not nearly enough say residents.
"Whenever the wind blows that chili and garlic and whatever else is in it, it's very, very, very strong," Sanchez said. "It makes you cough."
Down the street, her neighbor Rafael Gomez said it not only makes him and his kids cough and sneeze, but gives them headaches, burns their throats and makes their eyes water.
If the kids and their dog are playing in the backyard, he brings them inside. If the windows are open, he closes them.
"I smelled it a half a mile away the other day when I was picking my kids up at school," he said.
The odor is only there for about three months, during the California jalapeno pepper harvest season, which stretches from August to about the end of October or first week of November.
Published October 30, 2013Associated Press
Re-posted from Fox News
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