The Huy Fong Sriracha Hot Chili Sauce 17oz 2-Pack 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.
