There's been a lot of panic in the past few days due to the off-chance that there might be a sriracha shortage looming. And why are people freaking out? CBS went behind the scenes at the new Huy Fong factory in Irwindale, Calif., to understand why customers can't get enough rooster sauce.

In the video above, chef Roy Choi summarizes sriracha's power. "That sauce has magic," he explains.

This month, Huy Fong has hit peak production with 200,000 bottles per day.

"If you don't like my product, what happened with you? Something [sic] wrong," said founder David Tran.

Sriracha's main ingredient is the jalapeño, which is grown on a 4,000-acre farm 70 miles away. When the farm started growing peppers for Huy Fong 25 years ago, its pepper plot was only 50 acres.

The new factory -- the one that is causing some serious odor problems in Irwindale, is an impressive 650,000 square feet. There, the jalapeños are washed and mashed into the sauce we all know and love.

Huy Fong sold $60 million worth of sriracha last year and revenue is growing at 20 percent each year.

Check out the clip above to learn more about how sriracha is made. And props to Tran for wearing a t-shirt that reads "I put sriracha on my sriracha" during the interview.

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