The sauce is produced by Huy Fong Foods, a California manufacturer, and was created in 1980 by David Tran, a Vietnamese immigrant to the US from Vietnam.

[8] Huy Fong sriracha can be recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in Vietnamese, English, Chinese (in traditional top-to-bottom, right-to-left script), and Spanish, and the rooster logo.

Tran and three thousand other refugees crowded onto the Taiwanese freighter Huey Fong, heading for Hong Kong.

Tran said he was dissuaded from securing a trademark on the word sriracha since it is difficult to obtain one named after a real-life location.

[10][16] In 2016, Lexus partnered with Huy Fong Foods to build a single promotional Sriracha IS sport sedan.

According to the judge, although there was a "lack of credible evidence" linking locals' complaints of breathing trouble and watering eyes to the factory, the odor that could be "reasonably inferred to be emanating from the facility" is, for residents, "extremely annoying, irritating and offensive to the senses warranting consideration as a public nuisance.

"[19] In late January 2014, the city of Irwindale announced it was expanding its case against Huy Fong Foods to include a claim of breach of contract, alleging that the plant violated a condition of its operating permit by emitting harmful odors.

[22][23] A delegation led by Texas state representative Jason Villalba toured the Irwindale factory and offered incentives to move operations to Denton.

[24] Tran later decided to keep the factory in southern California, and on May 29, 2014, it was announced that Irwindale had dropped the lawsuit against Huy Fong Foods.

[12] Today, the bottle lists the ingredients as: "chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum".

[41] Tran uses a particular type of machinery that reduces waste by mixing rocks, twigs and unwanted/unusable chilis, back into the soil.

[41] The chilis are harvested in mid-July to October, and are driven from the farm to the Huy Fong Foods processing facility in Irwindale.

[41] After the chilis are harvested, they are washed, crushed, and mixed with sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives and xanthan gum.