I’ve been lucky to live my entire life with Sriracha available (Wikipedia says Huy Fong was founded in 1980, and I was born 8 years later) and quite popular. But I’ve never been able to figure out what people were using before Sriracha, especially since the two other Asian hot sauces that are most common in restaurants and stores that I’ve seen are also made by Huy Fong.
My mother claims nobody put hot sauce on their takeout Chinese food back before Sriracha, unless you were at a restaurant that made its own chili oil. Somehow that doesn’t seem right, knowing how many people here like hot foods.
So: what did people use prior to the introduction of the one, the only, the magnificent Sriracha?