History
Prior to its acquisition, Cholula was produced for three generations in Chapala, Jalisco, used primarily as an ingredient in sangrita. Following expansion across the Mexican market, Cholula was first introduced to the United States in Austin, Texas in 1989. During the 1990s, Cholula achieved distribution in supermarket chains throughout the American Southwest and is currently available nationwide, as well as in many Canadian supermarkets. The product is most frequently retailed in 5-ounce glass bottles, although the original flavor is also available in 2-ounce and 12-ounce glass bottles, as well as 64-ounce plastic bottle, and 7-gram single-use condiment packets.
Cholula has attempted a number of brand extensions. In 1999, a Cholula picante sauce was tested in Denver, Colorado and quickly removed from the market. Cholula's line of dry seasonings, including Original, Chili Lime and Chili Roast Garlic, was discontinued in 2009.
Read more about this topic: Cholula Hot Sauce
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