This is the best replacement for my old favorite Huy Fong Sriracha. Ever since they changed the recipe it's just not the same. I am glad someone stepped up and is using the peppers from Mexico.
by boyjohnnyboy0912
16 Comments
Baddog789
Peppers from Mexico? I thought they were a large farm that grew tons of peppers. I’m not buying either brand.
Phogger
Underwood was the original supplier of peppers for Huy Fong. After whatever the dispute was about, they are just making and selling this directly now and it’s fantastic. Better than the original in every way in my opinion.
KeithDDale
I thought Underwood Ranch was in California not Mexico.
deceptivekhan
This is the new gold standard. I dunno what you’re talking about with the peppers from Mexico though. Underwood’s operation is located in California.
Complete_Entry
That is the huy fong sriracha, minus the huy fong.
likeitsaysmikey
Underwood was Huy Fong’s pepper supplier until Huy Fong screwed them over. Now Underwood is making a better sriracha, using their own peppers, and refuse to sell peppers to Huy Fong, and so Huy Fong sriracha is now garbage and usually doesn’t even look red.
Be-Kind-Remind
It’s quite good.
Nucf1ash
As I understand it… the creator “forgot” to copyright the name or patent (if that’s the right word) his formula. And it was sometime in the past 5-7 years that this came out during a TV interview.
And all hell broke loose.
Immediately, every company known to man has come out with a royalty free (I presume) knockoff of his sauce, and screwed him over (my impression). Siracha Coke? That’s about the only thing I haven’t seen.
This spike in demand for the peppers has often exceeded demand and the OG company has been outbid on pepper supples by larger corporations with deeper pockets and greater ability to absorb cash advances. My understanding is that even companies that were part of his original supply chain realized that without any rights to the name or the formula, they could basically copy his business and cut him out.
This sauce is (again, my understanding) the result of that action. On one hand, this IS the original sauce. On the other hand, it is also a stick in the eye to the guy (David Tran) that made it all happen in the first place.
My opinion and based on my understanding of the facts (I followed this as it unfolded). While I like the sauce, I feel conflicted buying it from someone who screwed Tran over after benefitting from his creation.
Opinion opinion opinion.
OzOnEarth
They didnt “steal” the name Sriracha. Huy Fong Sriracha is Tran’s version of the sweeter thai (first mass produced in Si Racha) version that a lady stole the recipe from her workers from Burma (now Myanmar).
xPunk
I dislike this knock off. Too sweet.
erufffer
Love this sauce. One of our better sellers at our shop.
I will say this is better than their first attempt at making Sriracha. I still have an almost full bottle of Underwood’s original Sriracha sitting in the back of my fridge.
SEA_CLE
The trick is to buy a bottle of Underwood and a bottle of Huy Fong and then mix them together equal parts. This achieves the closest to OG recipe possible.
Appropriate_Cow94
I bought two bottles. Used one up. Took a long time. Kinda over the Sriracha now days. Other bottle is in pantry with no plans to open. I just keep finding better stuff all the time.
Adam__B
For some reason sriracha is something I don’t use that often anymore. There was a time every single burrito would need it, but not anymore. Now I just use regular hot sauce.
AnakinSkycocker5726
Im loving their chili garlic sauce. Thats a staple in my house. Excellent on not just Asian food, but also shawarma and hummus.
16 Comments
Peppers from Mexico? I thought they were a large farm that grew tons of peppers. I’m not buying either brand.
Underwood was the original supplier of peppers for Huy Fong. After whatever the dispute was about, they are just making and selling this directly now and it’s fantastic. Better than the original in every way in my opinion.
I thought Underwood Ranch was in California not Mexico.
This is the new gold standard. I dunno what you’re talking about with the peppers from Mexico though. Underwood’s operation is located in California.
That is the huy fong sriracha, minus the huy fong.
Underwood was Huy Fong’s pepper supplier until Huy Fong screwed them over. Now Underwood is making a better sriracha, using their own peppers, and refuse to sell peppers to Huy Fong, and so Huy Fong sriracha is now garbage and usually doesn’t even look red.
It’s quite good.
As I understand it… the creator “forgot” to copyright the name or patent (if that’s the right word) his formula. And it was sometime in the past 5-7 years that this came out during a TV interview.
And all hell broke loose.
Immediately, every company known to man has come out with a royalty free (I presume) knockoff of his sauce, and screwed him over (my impression). Siracha Coke? That’s about the only thing I haven’t seen.
This spike in demand for the peppers has often exceeded demand and the OG company has been outbid on pepper supples by larger corporations with deeper pockets and greater ability to absorb cash advances. My understanding is that even companies that were part of his original supply chain realized that without any rights to the name or the formula, they could basically copy his business and cut him out.
This sauce is (again, my understanding) the result of that action. On one hand, this IS the original sauce. On the other hand, it is also a stick in the eye to the guy (David Tran) that made it all happen in the first place.
My opinion and based on my understanding of the facts (I followed this as it unfolded). While I like the sauce, I feel conflicted buying it from someone who screwed Tran over after benefitting from his creation.
Opinion opinion opinion.
They didnt “steal” the name Sriracha. Huy Fong Sriracha is Tran’s version of the sweeter thai (first mass produced in Si Racha) version that a lady stole the recipe from her workers from Burma (now Myanmar).
I dislike this knock off. Too sweet.
Love this sauce. One of our better sellers at our shop.
https://www.thehotsaucerealm.com/sauces/maker/underwood-ranches
I will say this is better than their first attempt at making Sriracha. I still have an almost full bottle of Underwood’s original Sriracha sitting in the back of my fridge.
The trick is to buy a bottle of Underwood and a bottle of Huy Fong and then mix them together equal parts. This achieves the closest to OG recipe possible.
I bought two bottles. Used one up. Took a long time. Kinda over the Sriracha now days. Other bottle is in pantry with no plans to open. I just keep finding better stuff all the time.
For some reason sriracha is something I don’t use that often anymore. There was a time every single burrito would need it, but not anymore. Now I just use regular hot sauce.
Im loving their chili garlic sauce. Thats a staple in my house. Excellent on not just Asian food, but also shawarma and hummus.