You know what it is even though you have no clue what it’s called. You’ve probably tried it and liked it even though you have no inkling of what it’s made of. It comes in a see-through plastic bottle with a green spout, etched all over with foreign characters and a rooster logo.

Does Sriracha ring a bell? How about some Rooster Sauce?

Huy Fong’s flagship product, Tuong Ot Sriracha (pronounced SEE-ra-cha), is a purée of fresh red jalapeños, garlic powder, salt, sugar and vinegar that has garnered quite a following with the American public. In fact, you can now find it anywhere from your local mom & pop store to specialty dishes at big city restaurants. Apparently, it goes well with almost anything from wheat thins to chow mein to gourmet dinners.

Its creator, David Tran, got a little inspiration from Heinz Ketchup at the time of the 1984 Olympics in Los Angeles to make a sauce that would appeal to the Vietnamese community. Over the past two decades, Tran’s chili sauce has broadened that following, as evidenced by the ingredient list on the back of the bottle, which is written in Vietnamese, Chinese, English, French and Spanish. Its Facebook group has almost 150,000 fans.

I’m a weakling when it comes to eating anything hot and spicy. When my head starts to itch as a reaction to the explosion on my taste buds, I know I’ve reached my limit. Others, on the other hand, keep squeezing out that Rooster sauce like there’s no tomorrow.