you know this product , made in America by a Vietnamese immigrant entrepreneur , is not the real deal . Genuine Sriracha Sauce is made in Sriracha Thailand , a coastal town just south of Chonburi and north of Pattaya . The true Sriracha sauce is much more orange in color and not this artificial bright red . It is also hotter and a bit sweeter . It was originally developed as a dip for seafood , mollusks in particular ,although it goes well on padthai . This genuine Sriracha sauce is often found in small Thai or Laotian mom & pop groceries and is usually distro’d by larger Asian foods wholesalers . Look for it , compare . I have to wonder if the U.S. producer of Sriracha pays any royalties to the Thailand based producers ? He uses their name , and he’s not even Thai .
Do you know how to tell the two apart? I’d like to know.
True, I get the real thing in small 8oz jars, has much better flavor than the stuff in the giant bottles that would last me forever.
Exactly how is the Huy Fong product’s color “artificial” when the base is a ripe, red jalapeno? Not doubting your comment on the native-made Thai version, sounds like something I ought to look for the next time I go for padthai.