After the United States accepted Tran as a refugee when no other countries would, he started right away doing what he did best -- making hot sauce. So in 1980, he started his chili legacy in a 5,000 sq foot building nestled near Chinatown in Los Angeles. His creations included his Pepper Sa-te Sauce, Sambal Oelek, Chili Garlic, Sambal Badjak and Sriracha Hot Sauce.
He was quite content just to sell whatever he could produce each day and deliver them to Asian restaurants and markets in his blue Chevy van - often driving as far as San Francisco and even San Diego. Believe it or not, Tran actually hand painted his first hot sauce logos onto that blue Chevy van himself! At that time, little did Tran realize his delectable sauces, particularly the iconic Sriracha Hot Sauce, made from just fresh jalapeño chili peppers, would spread like HOT wild fire...
On the Horizon
Sriracha during this time had taken off like a hot unstoppable chili pepper missile. Tran saw the horizon and it was indeed bright and optimistic. In 1996, Huy Fong was once again faced with space limitations, but as luck would have it, Tran was able to purchase the old Whamo facility just two doors down from the Rosemead facility. In a place where hula hoops and Frisbees once ruled, Huy Fong transformed that 170,000 sq. ft. building to a chili-grinding, hot sauce storing powerhouse, where all you can see was isles and isles of 55 gallon blue drums filled with freshly ground red chili peppers. At last, Tran had enough room to house his chili empire... so he thought.
In 2009, Tran, reading his Sriracha future like a fortune teller, saw demands continuing to increase while warehouse space continued to decrease. His Sriracha had gained popularity throughout the United States, Canada, Mexico and over ten different countries -- Huy Fong was becoming well -known worldwide for its hot chili sauces! Tran forecasted that within a few years, he would have depleted all his available warehouse space, thus forcing him to either plateau in sales or to embark in search for yet another facility.
DEFINITELY NOT THE END...
"I couldn't have succeeded without my hard-working employees working as a team to make the company what it has become." - David Tran
Made in America
The 26 year exclusive relationship started with a letter…
In the 1980’s Craig Underwood, of Underwood family farms, wrote a letter to Mr. David Tran with the idea of growing jalapenos for him. At the time Tran had been purchasing jalapenos from fresh markets and other small sources, but it was just not enough. In the first year, Tran agreed to 50 acres from Underwood and when he proved to deliver Tran increased his orders and now contracts 1,700 acres of the fresh red jalapeno peppers that make our beloved sauces. Underwood’s chili pepper fields range from Ventura County to Kern County. Consistency and quality is kept by having one source for the chili peppers.
Underwood Family Farms is located in Moorpark, CA and can be visited by anyone who wants to enjoy the true farm experience – Pick your own fruit, shop at the farm market, visit the farm animal center or stop by during their annual fall harvest festivals plus so much more outdoor fun.
For more information click on the picture!
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According to our vinegar supplier, our vinegar is gluten free.
Are your products gluten free?
All of our sauces are made in the U.S.A.
Where is your sauce made?
Yes, our products are certified Kosher by the Rabbinical Council of California.
Are your products Kosher?
Our chili is grown naturally, therefore, we cannot control the spiciness of our product (as well as color and juiciness).
Why is this hot sauce hotter than a previous bottle that I purchased?
It is lasered on towards the neck of the bottle. You can feel it with your fingers.
Where can I find the best before date on the bottle?
No, they do not have to be refrigerated. Just make sure they are stored in a cool, dry place.
Do your products have to be refrigerated?