The Huy Fong Sauce Chili Garlic 18oz is produced at Huy Fong Foods’ Irwindale, California facility. Fresh red jalapeño peppers, sugar, salt, garlic powder, distilled vinegar, potassium sorbate, sodium bisulfite, and xanthan gum — David Tran’s original 1980 Sriracha formula that became the American hot sauce phenomenon of the 2000s. Same recipe, same bottle, same rooster.
Sized in 9oz Sriracha bottles (single or 2-pack), 17oz larger bottles, 28oz family-size, and 8.5lb restaurant bulk. Chili Garlic Sauce (8oz, 18oz) and Sambal Oelek Ground Chili Paste (8oz 2-pack) round out the Huy Fong lineup. American Sriracha standard.
Huy Fong Foods has been making Sriracha and Sambal Oelek in Irwindale, California since 1980. Founded by David Tran, the bright-red rooster bottle with green cap is the original American Sriracha — fermented red jalapeño peppers, sugar, salt, garlic powder, and distilled vinegar — and the American hot sauce that turned Sriracha from a Thai condiment into a kitchen-staple. The American Sriracha standard.
