Hot sauce creator, David Tran, began his chili making mastery in 1975 in Vietnam. During his humble beginnings, the unsurpassable genius produced his first hot sauce called Pepper Sa-te. He filled his Sa-te sauce in recycled glass baby food jars that then was sold and delivered by family members via bicycle. In 1979, his astounding voyage began by departing communist Vietnam on a Taiwanese freighter that was registered in Panama, named Huey Fong. Later that name became the inspiration namesake of his beloved company, Huy Fong Foods. 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…
“My American dream was never to become a billionaire…” -David Tran
Starting in a small shop in Chinatown and moving into a 68,000 square foot building in Rosemead, CA in 1986, the Huy Fong Foods, Inc. production of Sriracha sauce has increased every year. In 2010 the company had to open a new 650,000 square foot manufacturing facility in Irwindale, CA where they produce up to 20 million bottles per year, enough sauce to fill about five Olympic swimming pools.
Still, the demand for the irresistibly spicy sauce is growing faster and faster.
Sriracha lovers around the world erupted into a state of utter horror and disbelief when they heard the rumor that production might be suspended indefinitely due to a lawsuit initiated by the city of Irwindale, home of the Huy Fong Foods, Inc. manufacturing plant. Get this, the city was complaining of the SMELL! What a strange turn of events, considering how many people have expressed great interest in a Sriracha perfume.
The manufacturing plant has rooftop vents with filters that absorb approximately 90% of the chilli and garlic odors from the processing exhaust, and Huy Fong has done everything in their power to better contain the delicious aromas. California is the home of Huy Fong Foods, Inc., and we’d like to keep it that way. So, with the assistance of Governor Jerry Brown’s office, an agreement was reached with the city to drop the suit. Add it to the state seal, shout it from the rooftops and break open that box you’ve been guarding with your life.
The clear, iconic plastic squeeze bottle with a rooster logo filled with ravishing red spicy sauce and topped with a bright green cap is hard to miss, but beware the innumerable imitators.
David is picky about his peppers. Not only are they grown in the U.S.A., but they all come from one farm- Underwood Ranches located in Ventura County, California. Owned by Craig Underwood, this is the largest red pepper farm in the country, growing over 100 million pounds of peppers per year on 1,750 acres. Although this may sound like enough peppers to last through the next ice age, the supply must increase every year to meet the increasing demand for Huy Fong Foods sauces.
Every day over the 10-week harvest season, 30 semi loads of fresh peppers arrive at the factory doorstep within 2 hours of being picked, hot and ready to be processed in less than 24 hours. It’s a big job, but Craig only sells his peppers to David and David only buys his peppers from Craig. This unusual farmer- manufacturer relationship allows Huy Fong Foods to offer premium quality products made from peppers grown, picked and processed exclusively in California.
Originally invented for use in Pho soup and other traditional Vietnamese foods, Sriracha sauce has since infiltrated much of the Asian food industry, now widely used even by top Sushi chefs to spice up a range of rolls and dishes.
As Sriracha’s popularity grew, so did curiosity and an era of experimentation began. Users quickly discovered its endless versatility and compatibility with many different types of food including pizza, noodles, meat marinades, burgers, the list could go on for days…
“I’ll do what I want”, an enterprising gourmet chef exclaimed as he squeezed a glob of Sriracha sauce into a batch of hand-churned ice cream. You can now find Sriracha in many dessert dishes, making people jump with joy or plummet into speechless confusion at the fact that somehow, it works!
Legend has it that Sriracha is good on absolutely everything. Everything edible, at least. Go ahead, spice up the whole menu! Try out one of these delicious, unique recipes or just use your imagination!
Although churning out sweet and spicy bottles of Huy Fong Food’s Sriracha is a rewarding task of saucy splendor all on its own, it’s even more gratifying to find the internet peppered with odes, ballads, sonnets, fiery love proclamations and vows of undying devotion from the unabashed cult following Sriracha has amassed over the years.
Sriracha loves you, too!
Huy Fong Foods, Inc. produces three unique hot sauces, each with a flavor of its own. The most popular sauce is characterized by its clear plastic bottle, green cap, and Rooster logo. Sriracha hot sauces are the most versatile sauces you’ll find; whether you’re cooking Asian, American, Italian, or Mexican, there’s a sauce that will match your taste buds.
No weak sauce here!
Sambal Oelek is made of chilies with no other additives, such as garlic or spices, for a simpler taste. Use this sauce to add heat to a dish without altering the other delicate flavors.
Available in 8 oz., 18 oz., and 8.50 lbs. sizes
Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent for adding a delicious, spicy kick to a wide variety of dishes. Like all Huy Fong Food’s sauces, only the highest quality ingredients are used – and never any artificial colors or flavorings.
Available in 17 oz. and 28 oz. bottles, and 1-gallon size
Chili Garlic is a tempting blend of coarsely ground chilies and garlic. This delicious sauce complements everything from chips to poultry to soups. It has a full-bodied flavor that will make your mouth water.
Available in 8 oz., 18oz., and 8.75 lbs. sizes
Sriracha sauce is available in 17 oz. bottles (perfect for your purse or briefcase) and 28 oz. bottles (for the kitchen table), and we also offer 1-gallon bottles for restaurant use (and for the most hardcore of addicts.) Sambal Oelek and Chili Garlic sauces are available in 8 oz. and 18 oz. sizes, as well as the larger 8-1/2 lbs. and 8-3/4 lbs. sizes, respectively.
You can find Sriracha sauce in almost any major supermarket, Asian market, and many restaurants.
For many customers, Sriracha is not just a condiment; it’s a way of life. Incorporating the sauce into almost every meal, keeping it on-hand at all times, eating it straight out of the bottle; some might call it obsession, but it must be love. With memorabilia ranging from iPhone cases to T-shirts to Lollipops, the Sriracha craze is evident, and it’s becoming more and more difficult to deny the possible existence of an organized Sriracha Festival.
Spice up your life with official merchandise straight from the birthplace of the world’s favorite hot chili sauce. You’ll find tees to proudly proclaim your Sriracha fandom, socks to keep your toes piping hot, knick-knacks of an unusually fiery variety, a zesty selection of rare Sriracha flavored treats, and more exclusive products to celebrate that sweet and bold Sriracha love.
Entire cookbooks have been published in celebration of Sriracha, chronicling all of the new and often unthinkable ways patrons use this spicy sauce.
Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic “rooster sauce.”