The basic ingredients of red chilies, garlic, and vinegar have not changed since the early days of the product. Today, the bottle lists the ingredients as: "chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum". Huy Fong Foods' chili sauces are made from fresh, red, jalapeño chili peppers and contain no added water or artificial colors. Garlic powder is used rather than fresh garlic. The company formerly used serrano peppers, but found them difficult to harvest. To keep the sauce hot, the company produces only up to a monthly pre-sold quota in order to use only peppers from known sources.[6] The sauce is certified as kosher by the Rabbinical Council of California.

The production of sriracha sauce begins with growing the chilis. The chilis were grown on Underwood Ranch until the two companies ended their relationship in 2016. David Tran, owner of Huy Fong Foods, contracted about 690 hectares (1,700 acres) of farmland that spreads from Ventura County to Kern County in California. The chili peppers are planted in March.

Tran uses a particular type of machinery that reduces waste by mixing rocks, twigs and unwanted/unusable chilis, back into the soil. The chilis are harvested in mid-July to October, and are driven from the farm to the Huy Fong Foods processing facility in Irwindale.

Because Tran does not add food coloring to the sauce, each bottle varies in color. At the beginning of the harvest season, the chilis are greener and therefore the sauce yields a more muted-red color. Later in the season, the sauce produced is bright red. After the chilis are harvested, they are washed, crushed, and mixed with sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives and Xanthan gum. The sauce is loaded into drums and then distributed into bottles. All drums and bottles are manufactured on-site, to reduce waste and emissions.