Photo of Sriracha Hot Chili Sauce - HO-YA - HO-YA - HO-YA by Ho-YaPhoto · credit below

Photo: macrofactor / Open Food Facts contributors, CC BY-SA 3.0 · licence · source. Placed on a white 4:5 background, resized and converted to WebP by Cillino. Same licence. Packaging design belongs to the brand.

Sriracha Hot Chili Sauce - HO-YA - HO-YA - HO-YA

by Ho-Ya

At a glance

A sriracha, also listed as hot sauce.

Tastes

Probably chili-forward and sweet.

Heat
Label says “Hot”
Try with
Made with

Chili, Sugar, Water, Salt… all ingredients

From the product record on Open Food Facts. Sources

Your take

Save it to Want to try, Tried or Favorites.

Try it with

Our suggestions

Suggestions are Cillino’s ideas based on this label, not the maker’s.

Ingredients

9, in label order
  1. 1
    Chili (chili)
  2. 2
    Sugar
  3. 3
    Water
  4. 4
    Salt
  5. 5
    Garlic
  6. 6
    Vinegar
  7. 7
    Xanthan gum
  8. 8
    Potassium sorbate
  9. 9
    Paprika oleoreasin (chili)
Chili
Exact label text

Chili, Sugar, Water, Salt, Garlic, Vinegar, Xanthan gum, Potassium sorbate, Paprika oleoreasin

Similar sauces

Where this comes from

The Open Food Facts product record.

How we read the flavor2 tags
  • Chili-forwardChili is listed 1st
  • SweetSugar is listed 2nd

Words on the label: “Hot”.

We read the ingredient order and wording. No tasting, no scores, and we never guess heat.

Product facts
Brand
Ho-Ya
Type
Sriracha · also Hot sauce
Label on record
2026-04-02
Sold in
Ireland
Other names
Sauce Sriracha (French)
Sriracha Sauce (hr)
Sizes & barcodes1 size
SizeBarcodeCheck
n/a0883204004162Valid
Sources1 record

Open Food Facts · record 0883204004162 · retrieved 2026-10-12

FactExtraction confidence
name80%
category70%
category tags70%
ingredients text90%
names by language80%

Data from Open Food Facts (openfoodfacts.org), available under the Open Database License. Product on Open Food Facts. Photos: Open Food Facts contributors, CC BY-SA 3.0, credited on each photo.

Brand ownership as reported by the source (unverified).

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