Topic: Chilli sauces

[fried]

Does anyone have any chilli sauce recommendations?

I'm looking for something that will be used in a lot of different cooking and maybe a splash as a dip. It needs to be hotter than a tabasco sauce, but not some Insanity type stuff. Nice taste too.

I also don't like sauces that are too vinegary or too salty. I picked up a bottle of Nando's extra hot piri-piri sauce yesterday as I spotted it in my local asian shop, this is far too salty and wouldn't be hot enough in a recipe.

I've got Mr naga on my list to try, but are there any easier to source products ( I have family visiting from the U.K, so I'm going to try to get them to find it).

Thanks.

[Peripatetic Phil]

Personally can't stand chilli sauces for the very reason you state (vinegar) so I use Way-On chilli oil with shrimps or with scallops; may not be suitable for what you want it for, but for Chinese cuisine it is unbeatable.

[fried]

Chilli oil might be an idea. How does the shrimp/scallop flavour work with chicken/ pork/ beef etc? I imagine like a fish sauce would.

[Peripatetic Phil]

It's very mild, so doesn't swamp anything (not even chicken) but adds a certain je ne sais quoi to the chilli; without the seafood element, I find chilli oil can be too "raw".

** Phil.

[fried]

Cheers, I might have a wander down to the Chinese area and see if I can find some.

[Les]

sriracha sweet hot sauce
This is the sauce I use for dips and things,
It's not to hot.

[noble ox]

There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D

[Onions]

Antidote to ebola?! LOL

[fried]

There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D

Now that I must find ;D

[noble ox]

Its a very old recipe and a good sauce for any seafood currys
 I like it with plain rice ;D