I haven’t seen it in any store since they stopped making it 5 years ago.
It’s on Amazon for $13 a two pack. (Though I suppose it’s possible they only have a listing there and not the product. I’d order it to see, but I’m not in need of any.
ETA: My Target app, which is usually good about stock, shows it in stock at my local branch.
Googling, in 2017, Huy Fong stopped getting peppers from a company called Underwood Ranches, due to a contract dispute (i.e., money). So they had to switch to other suppliers and that screwed up production for a while. Some people think the sauce hasn’t been the same since. There may be a sriracha sauce from Underwood Ranches directly.
Thanks! 
I’ve just ordered a two-pack, 17 ounces each, from Amazon for $9.99. Should be here tomorrow.
I’ll eat plenty of different hot sauces, but sriracha is the one I keep around for everyday use. Well, not quite every day, but a lot.
The same here. There’s nothing wrong with Tabasco, but I like to support my local small hot sauce producer, Prescribed Burn.
My late brother was really big into Huy Fong Sriracha so he kept that well stocked at the family home throughout the 2010’s. Myself however I am more partial to Cholula and El Yucateco. And of course a bit of artisanal local Pique is never going to be turned down.
They never stopped making it, but they certainly dicked over their farmer partners and production was disrupted and distribution got occasionally limited. It also got a significant green cast as their pepper source changed.
Here’s a podcast from last fall that sums up the story pretty well.
Tabasco is my favorite for its simple, delicious pepper flavor. I love it on steaks or eggs. We also use Frank’s original which adds a bit of garlic flavor. Also good on steak and eggs. Sriracha for Asian noodle dishes. I’ve tried many Mexican hot sauces at the various taco places and they are all good but I never bothered to compare them too closely. I do like the green ones.
I don’t like Tabasco. I like Louisiana hot sauce a whole lot, but I specifically don’t like Tabasco. It tastes moldy or something.
I much prefer Crystal, “Louisiana” brand, Trappeys, Cajun Chef, or pretty much any Louisiana style hot sauce brand but Tabasco. Frank’s Red Hot is pretty good too, albeit a bit different in style.
I’m also a big fan of Cholula and to a lesser extent, Sriracha (I like that vinegary zing). Used to get Huy Fong all the time, but I think I’ve currently got Lee Kum Kee sriracha.
I’ve also got a jar of the Momofuku chili crisp and a bottle of Calabrian chile oil and a jar of crushed Calabrian peppers as well. They’re AMAZING on pizza and pretty much everything.
I would use it more than any plain liquid sauce. Usually, when I make a salad, even if it has some other dressing, I sprinkle it with Lao Gan Ma, fried shallots and roasted black and white sesame seeds.
I have probably at least a dozen premade hot sauces on hand normally including one or two of my home-made options. The pantry has a wiiiiiide variety of dried chiles, most whole, some ground, some mixed blends as well. I like me some hot.
Of the three mentioned in the OP, I only have sriracha (currently the Trader Joe’s version based on cost/availability) but I almost never use it straight - I use it as an ingredient in cooking, or blending it with something else (like mustard or peanut butter) for quick and easy specialty sauces.
Tajin isn’t bad, but I prefer different mixes, so I don’t buy it. I also generally dislike Tabasco - oh, not for the “funky” flavors, but because I find it so mild that I’d be eating it for the vinegar, and in that case, why not just add a better vinegar option?
Disclaimer - I lived in Las Cruces NM from 6-18, so my expectations for heat are warped, though NM cuisine isn’t generally prone to red-hot options that I’ve found in some Thai dishes as an example. But I still need me some heat!
No. You love a bad bad bad one.
My Huy Fong sriracha just arrived. Also, my boxed set of My Favorite Martian.
That may well be, but I also remember reading a couple of years ago that there was a worldwide shortage of hot peppers because bad weather had seriously impacted crop yields. That was the time that Huy Fong disappeared from store shelves. Either or both of those factors may have impacted the quality of Huy Fong sauces, though personally I only use the chili garlic sauce any more and not the sriracha. The chili garlic is back on the shelves but I’m still working on the last of the old stuff and haven’t sampled the new batch yet.
Like a few others, I keep a dozen or two hot sauces on hand most of the time. Including Sriracha and Tabasco.
I like the Tajin habanero version:
I keep a half-gallon bottle of El Yucateco XXXtra hot in the fridge. It’s been about 1.5 years and I’m almost out. Time to re-order.
Lol. Of course the Dope is a bunch of hot sauce afficinados.
Me too Brother! I see a lot of shade thrown on Tabasco Sauce. People seem to think it is milquetoast, too vinegar / salt dominant. What they don’t seem to get is it is so full of fruity pepper flavour. I have tried a lot of hot sauce and I find very few have that character and none of them capture what Tabasco does. Its not very hot, but its not about scoville units for me. I keep a large bottle and it gets thrown on lots of stuff, but yeah, sunnyside up eggs with Tabasco on that runny yolk - exquisite.
I was going to say I am not familiar with Tajin but I looked it up, and yeah, thats in the cupboard. It is interesting, but I haven’t quite found its best use yet.
Used to always have some Louisiana Sauce around but haven’t for a long time. I’m going to grab some on the way home.
Not a huge fan of Cholula and similar Mexican brands but they have their place
Sriracha is good, but I really prefer Sambal Olek. Amazing stuff, always have a jar around. Chili crisp is yummy of course.
Jamaican yellow scotch bonnet sauces with papaya are super flavourful but so hot. Wish they were milder so I could put more on.
Not a fan of the scoville race with ghost peppers and whatever the latest, hotest pepper is. Seems like a brutish and simplistic take on what makes a good hot sauce to me.
Even bigger variety. I always have El Yucateco red and Blair’s MegaDeath, and we have some Caribbean green pepper sauce and a few others in the fridge.
Do you have a song collection? Got more than three tunes in it?
I have crystal, original tabasco and the huy fong sriracha— they get used the most.
I also make my own achar (and have jarred imported) from fresh Nagas, a pepper vinegar from fresh Fatali, and when I had them, a sauce from local Datil.
All heat ranges/vinegar ratios/fruity non-fruity and food compliment levels covered to my tastes & food combos. I dont like the extract sauces, Nagas are plenty hot.
I dont care for Tajin because I dont like the citric acid taste.
Well, sure.
But food is different. Good Beatles or Merle Haggard tunes don’t go rancid.
There is a side of my brain that says hot sauce can’t go bad.
Don’t mean I’m gonna eat it if its ??? years old.
I buy tiny bottles of stuff so I can use it before my internal calender says it must go. (I don’t drink the stuff)
Nothing’s better than a new uncorked(heh) bottle of Tabasco.