This ever-popular sauce started when David Tran began making chili sauces in his native Vietnam in 1975. In 1978, the Vietnamese government began to crack down on ethnic Chinese in south Vietnam. Tran and three thousand other refugees crowded onto the Taiwanese freighter Huey Fong, heading for Hong Kong. After a month-long standoff with the British authorities, the ship disembarked its passengers and Tran was granted asylum in the United States. He started Huy Fong Foods in 1980, naming the company after the refugee ship that brought him out of Vietnam.
The sauce was initially supplied to Asian restaurants near his base in Chinatown, Los Angeles, but sales grew steadily by word of mouth. In December 2009, Bon Appétit magazine named the sauce Ingredient of the Year for 2010. In 2012, over 20 million bottles were sold and Huy Fong Foods says demand has outpaced supply since the company started making the sauce. The company doesn't advertise because advertising would only widen that gap.
Sriracha is still made from sun ripen chilies which are ground into a smooth paste along with garlic and then packaged in a convenient squeeze bottle.
It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. Like all our sauces, we use only the highest quality ingredients and never any artificial colors or flavorings.
Ingredients Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite As Preservatives, And Xanthan Gum. Contains Sulphite (Sodium Bisulfite).