The world of hot sauces is possibly one of the most in-depth and intricate condiment practices on the planet Earth. In this age-old aspect of food enhancement, one of the most well-known and consistent hot sauces is without a doubt Sriracha Hot Sauce. For many lovers of Sriracha, the Thai-based topping is much more than a condiment they can put on anything; it’s a way of life. To remind you just how much of a staple Sriracha is to dinner tables around the world, in 2013, the company was hit with a slew of lawsuits for affecting the quality of life of people who live around its factory, and the plant’s possible shut down sent the general public into a panic. Hundreds of people were stockpiling the stuff in hopes of surviving the Rooster Sauce Famine, and some even wrote slam poetry to mourn the impending loss of the tasty hot sauce. With fanatic love like that, it’s evident that the Sriracha subculture was overjoyed when the company made it through their lawsuits and continued their legacy of outstanding production.
A sauce so celebrated surely has its advocates wondering how the unique good is crafted. For this segment of How It’s Made, Refinery29 goes over the growing, seasonal, and production process of the renowned Rooster sauce. The task of getting a bottle of Sriracha on everyone’s dinner table is certainly a detailed one, requiring two phases of food production and over 100 million pounds of Red Jalapeno Hybrid peppers to create a year’s worth of product. Really gives you a new appreciation for that burn-so-good feeling on your tongue. Check out the educational video below!