Huy Fong Foods, with its humble beginnings in Los Angeles, California in 1980, has grown to become one of the leaders in the Asian hot sauce market. When Huy Fong Foods started business, it was producing, by hand, their first chili sauce: Pepper Saté Sauce.
This particular sauce was developed by the company’s founder. He was producing and selling this sauce in his native country of Vietnam before he arrived in the United States.
Eventually, he formulated four more chili products: Chili Garlic Sauce, Sambal Oelek (Ground Fresh Chili Paste), Sambal Badjak (Chili Paste with Onions), and finally, Sriracha Hot Chili Sauce, which is currently Huy Fong Food’s most well known and best selling items.
In 1986, Huy Fong Foods moved into a 68,000 square foot building in Rosemead, California. Here, the company has continued to increase production every year, but still never being able to keep up with demand.
Huy Fong Foods’ chili sauces are made from fresh, red Jalapeño chili peppers and contain no water or artificial colors. This results in sauces that are flavorful and hot. All of the five sauces are manufactured in Rosemead, California.
Huy Fong Foods has begun to break away from being known as a sauce for only Asian food and now is being known as a hot sauce for all cultures. Some uses for the sauce include topping pizzas, marinating meat, adding heat to chilies and soups, and spicing up salsas.
Characterized by the clear plastic bottles, green caps, and Rooster logo, the sauces can be found almost anywhere.
High quality ingredients at low prices and great taste makes it a success in today’s trend toward spicy foods.
Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite As Preservatives, And Xanthan Gum. Contains Sulphite (Sodium Bisulfite)
Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and 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. Huy fong foods’ chili sauces are made from fresh, red jalapeno chili peppers and contain no water or artificial colors.
Sit down boys and girls and let me tell you a story. Once upon a time, actually it was a Wednesday; anyway, I decided to go on my lunch hour from work to the nearest Chinese buffet restaurant. I usually do not frequent the buffet lifestyle because I am afraid of what goes on behind closed doors, and the sneeze guard is just gross. I was happy to see that they had healthier fare to choose from, and sushi, so I filled my plate with steamed veggies, sushi and a dumpling or two. I sat down alone at my table, facing away from everyone because I just have this thing about people watching me eat, and something really brightly red caught my eye. It was in a Giant squeezy bottle, with a rooster on the front; I picked it up and read the label “Huy Fong Sriracha Hot Chili Sauce”. Hmmm, a condiment that I haven’t heard of, ME the so called Condiment Queen of Gainesville Florida. I squirted a bit on my plate, dipped my chopsticks in it and tasted it, GOOD LORD UP ABOVE, it was Huy Fong good, spicy garlicky vinegary so tasty, I then doused my entire meal with the HazMat red concoction and reveled in its goodness. I rushed out after work to the nearest Asian market, of which I frequent a lot, and there it was so many squeezy bottles how did I ever miss them before? I grabbed three, plus two of my regular Hoi sin bottles, a jar of pickled ginger and proceeded to grin like a Cheshire cat to the register. On the bottle it also says its good on pizza, hamburgers, hot dogs, pasta and I have to admit the stuff is good on almost everything. I have used it on all of those things plus baked potatoes, in salad dressings, spaghetti sauce, barbecue, along side dips, its as if it mind melds with whatever it goes on to make a perfect accompaniment for your taste buds. Okay I am dorking out so that means this review is finished. BUY SOME NOW> you won’t regret it.
Sriracha’s a great early morning pick-me-up on the ol omlet. It’s also great on pizza, stirfry, soups, panini sandwiches (spritz a little atop the cheese the next time you make one, and see for yourself), etc. Great for livening up roasted red pepper hummus, tomato sauces, mayonnaise, you name it. The uses are innumerable.
I’m a self-avowed chili-head, and I’ve tried more chili sauces than I can easily count. Everyone has their favorite styles and brands, and I’m no different, because this happens to be one of mine.
The thing I like about Sriracha is how the flavor and texture of freshly ground sun-ripened red chilies shine through cleanly … there are no gritty/bitter seeds, no oxidized flavors from using reconstituted dried chilies, no caramelized/overcooked flavors, no competing heavy mismatched flavors/spices, no mouth pucking wretched excesses from being pickled in cider vinegar and salt, no fatiguing smoke flavors, no fruit juices, no excessive heat, no thermonuclear oil essence extracts, etc. Most of those things have their time, place and uses, and good examples of each abound … but not here.
No. Sriracha is just plain, beautiful, de-seeded, unobstructed, sun-ripened fresh red chili flesh, with just barely enough garlic, salt, vinegar and sugar to round it out, plus a little gaur gum to thicken it slightly, and a little sorbate for extend it’s freshness. That’s it. It’s pleasantly piquant, but not overly so.