Here's how Rooster sauce (Sriracha) made

Sriracha. Chile sauce. Rooster sauce. Whatever you call it, you know it and you love it.

Quick FYI to start: Huy Fong Foods started making it in 1980. Although the company has never advertised, sales have always been steady and Huy Fong Foods sees at least a 20% increase in business every year.

A farm in Camarillo, Cali. grows all of the chiles used to make Sriracha. Huy Fong Foods only buys from Underwood Ranches.

Chiles are all hand-picked by workers, but machines are used to handle and sort the 48k tons of peppers grown every year

For scale, growing this amount of peppers would require a field about the size of Lower Manhattan.

Look for the hidden banana for scale in the album

After they've been sorted, a conveyor belt lifts the peppers into a semi-truck

Upon arrival, the chiles are dumped out of the trucks and processing begins.

Piles and piles of red chiles are funneled into the factory's system.

First, the chiles are washed to remove any dirt or chemicals.

Then they enter the grinder to get mashed into a pulp ... a delicious, delicious pulp.

After that, industrial blue barrels hold the mash before it's prepared for cooking.

The chile-pulp is combined with the sauce's other ingredients, including garlic and sugar. It's then cooked while being churned.

Then there's the packaging. Huy Fong Food's factory can produce about 180,000 bottles every day — all on one line.

The famous rooster bottles are then pumped full of delicious chile sauce.

Finally, factory machines produce and apply to the iconic green top.

Workers then fill shipping boxes with 12 bottles and prepare them for shipment.

Although Huy Fong Foods does not advertise, sales have always been steady. Part of this comes from their commitment to maintain

And you know, you can put it on anything.

Bananas for scale.