Best chili sauces according to redditors
We found 152 Reddit comments discussing the best chili sauces. We ranked the 60 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 152 Reddit comments discussing the best chili sauces. We ranked the 60 resulting products by number of redditors who mentioned them. Here are the top 20.
Essentials:
Optional, but stuff I really like to have around:
>Counsel, I would like to draw your attention to a note that I have received from the Lead Juror on behalf of the entire jury. It appears that the Jury are requesting video evidence of the defendant - quote - "eating an ham sandwich entirely covered in seventy percent.. ghost... pepper.. psycho.. juice" - I think - "with the expression of a man who regularly eats the same or similar sandwich for lunch on a daily basis". This is most unusual, however, I too am intrigued by this monster who claims to be man...
SRIRACHA, FTW.
Personally I think the garlic chili sauce blows away the sriracha any day. It has a tangier flavor and fits more naturally in a stir fry.
Pepper jelly is amazing on crackers with cream cheese. It sounds crazy, I know, but everyone I’ve introduced to it has been surprised at how good it is. It’s usually not made with particularly spicy peppers, btw. It’s about as hot as mae ploy sweet chili sauce.
https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
They sell it at most supermarkets in the Asian/ethnic aisle
So apparently this is very close to the flavor of that Szechuan sauce...
https://www.amazon.com/Laoganma-Lao-Gan-Ma-Chilisauce/dp/B007B4NY74/ref=sr_1_1_a_it?ie=UTF8&qid=1491117336&sr=8-1&keywords=laoganma
Best shit ever, seriously order yourself some fried rice and dump two teaspoons of that in. You are welcome.
If you want some nice hot sauce to try, you should buy either Psycho Juice or Blaire's Mega Death Sauce.
2 pretty easy dishes to make are:
For things like vegan fish or seafood, what I usually do is to buy vegan fish/shrimp off the shelf and then adapts sauces from "regular" fish/seafood for my purpose.
For example, I've bought vegan lobster from here, then I used this recipe to stir fry the vagen lobster with fermented black bean sauce. If you like spicy foods you can add chili pepper during cooking and it tastes amazing.
For fish, get a vegan fish and then stir fry it with ginger, scallion and rice wine like this
You can make noodles in chinese vegan broth with vegan shrimp ball and vegan fish ball
There are also vegan prawns, vegan mutton, vegan squid, etc.
You can get ready made sauces off the shelf: Chili Bean Sauce, Black Bean Chilli Sauce, Sichuan Spicy Noodle Sauce, etc
Unfortunately the company I linked to doesn't ship to germany and I don't speak german. So maybe you could search for a german based company or look at a chinatown near you.
America's Test Kitchen Korean Barbecue Wing Sauce
(Trust me on this one, folks...trust me.)
1 tablespoon toasted sesame oil
1 teaspoon garlic, minced to paste
1 teaspoon grated fresh ginger
1/4 cups water
3 tablespoons sugar
2-3 tablespoons gochujang
1 tablespoon soy sauce
Combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in the water, sugar, gochujang, and soy sauce until smooth.
So I used a recipe I found online a long time ago and since then have just made it my own. I don't measure anything but I will try to be as descriptive as possible!
Ingredients:
Always start with starch. Prep and cook rice.
[Prep] Dice up about 3 cloves of garlic, and thinly slice one small onion (don't dice). Rinse 1 big scallion and cut ( I separate the white and green parts. White i cut straight, and the green I cut on an angle) Peel off basil leaves and rinse. Rinse romaine/iceberg (any lettuce)
[Cook]Heat up your frying pan on high heat, add some cooking oil, and before the pan starts smoking add the onions and half of the diced garlic (cook for about 30-45 seconds till the garlic becomes aromatic). Then add a nice teaspoon of chili oil (let that simmer a bit).
Next add your ground pork (about a lb or so). Break up the pork with chopsticks or a spatula and let that cook till brown on one side. Add in 1/2 teaspoon of black pepper, 1/2 teaspoon garlic powder, 1 teaspoon of oyster sauce, a dash of sugar to enhance the flavors, 1.5 teaspoons of soysauce (or a dash of salt and 1 teaspoon of soy) and if you have fish sauce add 1/2 a teaspoon. Stir and lower heat to medium and cook the pork till its almost done (~5 minutes)
Use a lot of basil! Don't be shy as this stuff shrinks. Wash it thoroughly, and add a nice bunch to the pan. Stir and raise the heat back to high. Cook for about 2/3 minutes, when the basil starts to shrink and chance color. At this point, it may be a little watery from all the pork juices but the high heat should reduce most of that. DON'T overcook the pork else it will become tough. Let the pork sit and soak in all the juices.
Fry an egg or two. Then Add rice and pork to plate with an egg on top and voila! Simple, delicious lettuce wraps.
For added flavor, you can easily make chicken rice or coconut rice instead of plain jasmine/white rice.
This is pretty much what I do. At this point it is loosely considered "thai". You're supposed to use holy basil but I've no idea where to get that. It is delicious and if you don't like spicy you can skip the chili oil. :)
MSG people ... try this
It is fucking magical and one of the best applications of MSG in a product.
This is not to be confused with the chili sauce that they put on the table in a lot of Chinese restaurants, which is also good, but not even close to this.
Is this the dashi powder: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B07GTCFVDV/ref=sr_1_2_a_it?ie=UTF8&qid=1550332940&sr=8-2&keywords=dashi%2Bpowder&th=1
and this the mentsuyu: https://www.amazon.com/Kikkoman-Tsuyu-Soup-Base-Koidashi/dp/B0046GHLAG/ref=sr_1_2_a_it?ie=UTF8&qid=1550332869&sr=8-2&keywords=mentsuyu
I already have mirin, sake, and soy sauce.
Also, what cut of meat works best for this? Ribeye?
Not much in terms of easy color variety in Keto, plus I had already made an appropriately horrifying rainbow creation for Fad Food week! I kind of winged it with this recipe and it turned out pretty great, I'd definitely make it again. I had also made some trout with a lemon/shallot/caper sauce but it wasn't as good as this roasted version.
Kind of, its just a blend of:
https://www.amazon.com/gp/product/B006C96354/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
and:
https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B076JJ35ZT/ref=sr_1_4?crid=24MCMUW53M78F&keywords=sweet%2Bchili%2Bsauce&qid=1557618410&s=grocery&sprefix=sweet%2Bchili%2Cgrocery%2C161&sr=1-4&th=1
Fun fact. A sriracha type sauce with seeds in it is actually called a Sambal. EG
The closest thing you can get to an authentic Sriracha in the western world is Kosol-Ampa. Most sriracha sauces are very smooth indeed.
Yes. I see most people really like the popular Rooster Brand. However, I always try to get people to try pho with the original Thai sriracha which I call the Shark Brand.
The Shark brand is not as spicy, in fact, hardly spicy at all. But it's way less overpowering than the Rooster brand (especially when you add too much). It's a tangier and sweeter sauce which I think complements the broth better. But for anything other than pho, my goto is the Rooster brand.
http://www.thaifoodandtravel.com/images/sriracha.jpg
http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS
Note: Shark brand is actually thai, and made in the sriracha region of thailand, where rooster brand is american, it is thinner and less spicy than rooster brand, but it's better balanced and it's only ingredients are water, chilis, sugar, garlic, vinegar, and salt.
The name of the sauce is literally sweet chili sauce. It's like ketchup. It's a type of sauce a lot of different companies make. My favorite is Mae Ploy (there's smaller and cheaper bottles on Amazon then the one in the link).
https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
The sauces are pretty easy to find, any Asian grocery will have them or any grocery store with a decent Asian section.
Alternatively:
Hoisin sauce
Sweet chili sauce
Sriracha sauce
Thai peanut sauce For some reason Amazon only has this in a 12 pack. I'm actually OK with that. ;^)
HERE
Here
Or the overpriced one
Or if you really dont want to wait, try Park and Shop in Dubai Investment Park. They have everything there.
Is this what you are looking for? This is what they normally have at Thai places here in the U.S.
http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
Hope you don't mind my butting in, but I'd like to recommend this cold-weather soba main dish called "Niku Soba" - - easy and delicious! Recipe for 2 people:
Serve with something deep-fried (like korokke/croquettes, tempura, etc), and a dressed veg or salad. :)
http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO
Yup, it's that.
Thanks a lot!
Laoganma Chilisauce https://www.amazon.com/dp/B007B4NY74/ref=cm_sw_r_cp_api_i_qUS1Db0TCXH7H
It’s delicious with a decent kick of spice and adds a lot of depth to the flavor
stuff in my kitchen recipe. lime juice, cilantro, red pepper, chilies, chili oil i'm addicted to, peanut oil, fresh ginger s/p.
Wat, no way m8. Stir fry is one of my easy-meals. His writeup, and from my experience with it, is very complicated from a first look and from a first try. But once you follow the paragraph and do it a small handful of times, it's easy. Focusing only on time, as a total simplification of everything chris wrote:
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Take out a frozen vegetable medley and toss in a bowl of warm water. (30sec)
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Open the cabinet, throw a couple tsp of the various flavorings into a bowl (2min), skip whatever you don't have or can't sub (Needs salt though, do get sugar/soy if you can, rest are whatever, they help, but not a big deal). Toss in an egg white (30sec). Toss in the sliced meat and mix (2min to slice). Mkay, that took 5min.
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OPTIONAL: Wait 30min. (Just makes it a tad less tender, but honestly it's not a biggie, just wait 60sec while mixing for the meat to soak the water which makes it 10x juicier. iirc Chris said to only do this with beef, but, do it with pork. The several tbsps of water really juice up a pork chop in a big way)
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About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade.
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Deep fry the meat (20sec), dump into a strainer (10sec), add veggie medley, fry 4min until desired toastyness, then grab the strainer and throw the meat back (30sec), then top with any store bought or homemade stir fry sauce (Use store-bought for your first time), Mix, coat, for like 5sec "toast" the sauce I guess? I like it when it fonds. Takes 5sec to fond and then scrape off on a super hot pan. Pour onto the plate. Total Time: 5min
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Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). I consider it critical to have a good starch to the meal, but others are fine with meat and veggie. You do you.
​
Remember when you're at a hole-in-the-wall you get your meal 3x faster than McDonalds. So as long as you have everything within reach at your counter then you too can get it super fast, sans the marinade which if it it really is too much you can honestly just have in your fridge in a ziploc whenever you want it more on-demand, or, PRO TIP, use tofu. Cleanup is nonexistent. Soap down the bowl and strainer you caught the oil with, (1min). I just leave the oil in my pan but you can soap that out too (1min). Ofc the first 5 times I burnt everything all over and it took some boiling baking soda & Bar Keeper's Friend. But.. learning.
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My next optimization beyond premade medleys and the linked stir fry sauce will probably be bulk-slicing pork chop and bulk making the marinade. Then vacuum sealing the marinated meat and using it up throughout the next 2weeks-month. I'll probably test if it freezes well, through I'm worried over the added water content destroying the meat. Haven't gotten there yet, but that'll bring stir fry from a 10min meal to a 5min meal.
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A fail: I tried last week to premake the marinade but the egg whites rose to the top and the cornstarch quickly fell to the bottom, so it was a fail. I could premix and freeze into ice cubes everything except egg white and cornstarch, but that's barely a saving so meh. Vacuum seal sounds like a better idea.
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Note: I don't use that linked stir fry sauce itself. I use 1:1 ratio of the linked stir fry sauce + sesame paste / tahini, along with as much chili as desired for spiciness. Premade and in the fridge in a mason jar that lasts me forever. Tastes much better imo. Do a 3:5 or 4:5 ratio if you're uninitiated since sesame paste is bitter at first, but yummy. (Do buy premade when learning)
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Note2: I have a mason jar with exactly how much oil I need in my pan to get a deep fry depth, and that's what I use for the deep fry (By "deep fry", I mean 1inch. I just flip my fried chicken halfway). When I'm done with my meal, the oil in the bowl will have cooled down, so then I cover the jar with a cheesecloth and pour the oil back into the jar to repeat the cycle until it gets too dirty. Oil is super cheap though, so don't worry about it. Just make sure to throw it out into the garbage can and don't pour the oil into your sink.
Lao Gan Ma Spicy Chili Crisp (Chili Oil Sauce) - 7.41 Ounce+ Only one NineChef Spoon https://www.amazon.com/dp/B01MSFYPYQ/ref=cm_sw_r_cp_api_i_diG5Cb20BS15D Could be this?
http://www.amazon.de/dp/B004BTQIM0/ref=sr_ph?ie=UTF8&qid=1421968433&sr=1&keywords=sriracha+knoblauch
I quite like that one. But maybe I'm a weak German non spicy eater because it seems hot for me.
That is normally how I make congee. I made a basic batch flavored only with garlic and ginger.
In a pan on the side I saute whatever I want in it, which unually is diced cabbage, a bunch of green onions, diced cooked chicken, diced radish and sliced chilis. Once softened I add it to the congee and adjust final seasoning with soy sauce and chili crisp sauce
Friday night and need to use up some leftover stuff, so I fried it! Since there were just 4 of us, we didn't need too much (especially fried food), and only made two dishes.
First, tofu fries. Couldn't be simpler: cut up some firm tofu into sticks (or cubes, if you prefer), and dredge in plain corn starch. Fry for 5-6 minutes at 375F. I have a fry-daddy, but you could easily do this in a pan too. They come out hot, crispy, and light. Great on their own or with just about any dip you like. (My wife enjoyed them "buffalo style" with blue cheese and Frank's Red Hot.
Second, pork wontons. Buy some wonton wrappers- a pack of 50 is like $2. For the stuffing I used 12oz ground pork, mixed with about 3 chopped scallions and 1 inch nub of ginger, ground. That's it! Stuff each wonton with about 1 to 1 1/2 tsp filling, seal with beaten egg, and wrap as shown. Fry for 1-2 min at 375. Again, any sauce you like (i prefer Mae Ploy! ).
Happy Frying!
Teriyaki sauce is just water, soy sauce, garlic, brown sugar, ginger, and corn starch (for thickness, that's optional)! It may not be the most intricate of Asian dishes, but throw it on some veggies, meat, and rice and it's a tasty stir fry. I throw in some cayenne for some kick. I got 1-to-1 with the water and soy sauce, then add the other ingredients to taste. Then do like a tablespoon of corn starch, mix it with another cup of water beforehand, dump it in, mix mix mix until it has the desired texture, and you're all set.
Also, fried rice is really simple. Cook your meat in a wok or large pan, throw in your veggies and whatever spices you want (I use Mae Ploy which is available at my local Wal Mart), then add your already cooked rice and a little soy sauce and some scrambled eggs.
Might not be the healthiest of recipes, but it's a start and it's crazy cheap.
EDIT: the price zombie below is for quite a large bottle. I get the smaller ones that'll last me three or four uses (cooking for two) for about $2 or so.
this stuff is pretty good: http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
If it's what I assume it is, it is good on anything, my roommate got me a jar and I put it on my ramen and any chinese food. I'm sure it'd be great on other stuff but my options for food are limited in a dorm. If this is what you're talking about.
Uni-Eagle and Shark brands are my favourites!
Gochujang on Amazon. Its the best stuff I have found that doesn't burn me alive. I think a whole bottle is 360 calories.
The spicy, better tasting version.
Also, Pork Belly = Samgyeopsal and its amazing with Ssamjang (also red pepper sauce) and leafy lettuce leaves to wrap it in. Like this!
Semi-important variables here are where you're going and what you'll have access to. For now, I'll assume nothing but water.
I camped around Iceland for 10 days in August with my gf, including a 4-day thru-hike out of the interior, with access to nothing but water.
Cooking gear:
What we had for the (10-day) trip/hike:
Pretty self-explanatory, but during hiking days we would generally eat oats for breakfast, split a couple of sandwiches + Clif bars throughout the day and have a dinner of rice, beans and soy curls.
I've done 1.5-2 week camping trips 3x over the last year and minute rice has been the staple. This recent loadout worked really well. You could probably also carry some fresh fruit for the first couple of days or just go the dehydrated route.
This Chili oil - and I get it from a Chinese grocery, not Amazon :)
I buy Shark brand because that's what most shops carry. Amazon has it.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
Though, if you buy it from importfood.com (they sell lots of Thai ingredients, cooking supplies, and have hundreds of recipes) you can select between normal spiciness and medium spiciness. They also carry some other brands.
http://importfood.com/sriracha_sauce.html
You want Mae Ploy Sweet Chili Sauce
here ya go buddy they should have this at any given Asian market, they usually do. It’s close enough substitute and delicious on your Chinese food.
I also recommend Weak Knees. Delicious.
https://www.amazon.com/Bushwick-Kitchen-Knees-Gochujang-Sriracha/dp/B016V8KNRE/ref=sr_1_1_a_it?ie=UTF8&qid=1493846032&sr=8-1&keywords=weak+knees+gochujang+sriracha
Rooster is decent, but it can't compare to the original, aka Shark brand.
http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS
/r/crappyoffbrands
https://www.amazon.com/Flying-Goose-Sriracha-Super-Chilli/dp/B01D6K8BR4
https://www.amazon.com/Bushwick-Kitchen-Knees-Gochujang-Sriracha/dp/B016V8KNRE/ref=sr_1_1_a_it?ie=UTF8&qid=1520263994&sr=8-1&keywords=weak+knees+gochujang+sriracha
This was a staple hot sauce when I was a kid along with Huy Fong's. It's a thinner and a little more vinegar based (but nothing like Tabasco). It's just a different kind of flavor.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
I believe it's actually made in Thailand (where the name "Sriracha" originally came from)
Nice my personal secret ingredient from the asian grocer is the "shark brand" hot sauce.
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS
This stuff is pretty good! Not as garlicky as the original though (which is more of a plus to me).
https://www.amazon.com/Flying-Goose-Sriracha-Super-Chilli/dp/B01D6K8BR4
Or you could always get shark brand sriracha if you want to be authentic about your Thai food.
i really like using this sauce on my burgers with pepperjack, and hot cheetos. yes on the bun. or just pepperjack and some bbq sauce.
Chili Black Bean Sauce is absurdly delicious. It's only about $2.50 for a 8 ounce jar at Asian grocery stores.
If anyone wants an easy soup base for Ramen give this stuff a try
http://www.amazon.com/Kikkoman-Hon-Tsuyu-17-Ounce-Pack/dp/B0046GHLAG
My guess it's Salllal Olembek. However you spell it.
Gotta switch it up with Shark Brand Sriracha from time to time. However, def don't buy it at this price. I get 7oz. bottles for $1.39 at my nearest Asian market. It's a little sweeter than the more famous "Rooster" brand. My father is from Thailand and says the shark brand tastes more like the sriracha where he grew up. I guess it's a regional thing.
Well, you can buy it or use google and learn how to make it.
This stuff is DELICIOUS with egg rolls and on ramen and stuff. It's not spicy at all, which is a shame, but it's really tasty.
No.
Huy Fong Foods Siracha has 1g sugar per teaspoon. Stay away.
They also make a Chili Garlic Sauce which has a similar flavor profile without the sugar.
I think you're right. I've always passed over anything that said "sriracha" on it, but it looks like it's probably a different flavor from the normal sriracha sauce.
I'm going to try ordering some from Amazon to see if this is actually what I was looking for.
Relevant
Instead of using BBQ sauce, try getting a big bottle of sweet chili sauce and making sweet chili ribs! The sauce you'll need is orange like duck sauce, but with flakes of chili in it. Mae Ploy is my favorite brand. Use it just like American BBQ sauce and let it develop a nice glaze.
Similar flavor profile to Sriracha but spicier and totally different consistency - https://www.amazon.com/Huy-Fong-Fresh-Chili-Garlic/dp/B01756BJGA/ref=sr_1_4?keywords=chili+garlic+sauce&qid=1567085051&s=gateway&sr=8-4
I'm a white dude and that's how I grew up eating rice. I don't anymore because I don't have as much taste for salt as I did as a kid but that's how my dad makes it still.
If you like Chicken and rice this is a really good thai sauce that goes well with chicken
Trust.
Lao Gan Ma has lots of the umami flavor you are looking for, not sure if it would be hot enough but there's only one way to find out.
https://www.amazon.com/Laoganma-Chilisauce-Xiang-210g-Pack/dp/B007B4NY74/ref=sr_1_1_a_it?ie=UTF8&qid=1487547784&sr=8-1&keywords=laoganma
for the lazy
I don't know if it's my favorite of all time, but lately I've been putting this on everything: https://www.amazon.com/Lee-Kum-Kee-Chili-Sauce/dp/B0001WOSQY
For the bacon-wrapped chicken with peanuts, you've got two steps. First is the bacon-wrapped chicken - pretty much what you'd expect here. I slice my chicken into tender-size strips for quick cooking. Then wrap the bacon around in a spiral, using toothpicks to keep it in place as it cooks. Then take out the toothpicks at the end.
The peanuts can be done one of two ways. The simple method is to just throw some peanuts (Costco tins are what I use) into a small pot with a dash of peanut oil and some chili garlic sauce. The stuff is like sriracha but way better. You can get it on Amazon or at a local Asian market (for 1/3 the price). Cook these together just for a few minutes - long enough to get it all hot but not long enough to burn anything. This part is seriously like two minutes of cooking in total - super easy.
The more involved but arguably superior method is to infuse some peanut oil with Szechuan peppercorns by heating the corns up, crushing them, pouring oil on them, then keeping the mix warm for a few minutes. You can make a bunch and then store it if you like. Then use this oil with the peanuts as described above, but no need for the chili garlic sauce. Just measure your peanuts, don't "eyeball it" - they are easy to overdo carbs with.
I just explained my soup method in this post so check that one out there. Salt and pepper (grind it fresh, makes a big difference) to taste. The secret are the Shiritaki "miracle" noodles. Always rinse them thoroughly before use; seriously, dump them in a colander and run cold water over them for 5 minutes.
For my burritos, I use Ole Xtreme Wellness! high fiber tortillas, spinach when I can find them. There are other brands out there that are good too, just read the label. My mix is usually about two to three pounds of beef (typically a chuck roast or similar) two pounds of chorizo, a pound and a half of mushrooms, an onion, and whatever peppers you can handle (Poblanos, Serranos, and Anaheim recommended). Season with cumin, chili powder, garlic, etc... basically taco seasoning.
I use Mae Ploy sweet chili sauce and sometimes this recipe. http://damndelicious.net/2015/06/17/easy-thai-chicken/
https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B00023T3C6
A little goes a long way and I also dip eggrolls in this or eat it with a chicken Eggroll bowl. http://www.jaysbakingmecrazy.com/2016/06/05/paleo-egg-roll-in-a-bowl/
Looks like this:
https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B076JJ35ZT
[This one](Flying Goose Sriracha Extra Garlic Chili Sauce 455 ml (Pack of 2) https://www.amazon.co.uk/dp/B004BTQIM0/ref=cm_sw_r_cp_apa_i_UHcQDbTB64C41), but don't get it from Amazon. Go to your closest Asian supermarket, it'll be much cheaper
Have you tried Chiu Chow style chili oil?
I would recommend this because there's a bit more flavors than just peppers and oil.
They talk about it here too.
I practically collect hot sauces these days, currently however I have three hot sauces of choice, Cholula (Chipotle flavor if I can find it outside of my house) is a middle ground, I hate Tabasco sauce as I can taste the vinegar taste way too much in comparison, then my go to for heat currently is Ghost Tonic has ghost pepper, and is a fairly thick sauce so it doesn't run everywhere. And then finally for something sweet that packs plenty of flavor my choice as of late is Mae Ploy, though you can technically make it yourself in your kitchen with a little know how.
It's not the same thing:
http://www.amazon.ca/Huy-Fong-Chili-Garlic-18/dp/B000LO25RG
Lao Gan Ma Black Bean Chilli Sauce - https://www.amazon.com/Black-Bean-Chilli-Sauce-280g/dp/B0051D84GI
Great with anything
https://www.amazon.com/Spicy-Chili-Crisp-Oil-Sauce/dp/B00MLO0VYS/ref=sr_1_3?keywords=lao+gan+ma+spicy+chili+crisp&qid=1570336596&s=grocery&sr=1-3
I've taken to calling it Crack Sauce, ever since I saw this review of it. It's amazing. This sauce turns a boring bowl of rice into an awesome tasty snack, and is good on pretty much everything Asian. I also like this stuff, but it's extremely spicy so be careful if you're not a chili fiend.
Also, the prices of the amazon links are about twice what I pay at my local Asian market.
I put a tablespoon of this stuff, some franks, and butter. Gives it some extra heat and a ton of garlic flavor.
http://www.hotsauceemporium.co.uk/shop/hot-chilli-sauces/psycho-juice/
http://www.amazon.co.uk/Psycho-Juice-70-Ghost-Pepper/dp/B005MSE5KG
If you live in the states I'm not sure how feasible imports are unfortunately sorry :(
Amazon - $8.22 - https://www.amazon.com/Lao-Gan-Chili-Crisp-Sauce/dp/B0051D84JU
Amazon - $42.50 - 12 jars of it - https://www.amazon.com/bottle-Lao-Gan-Ma-Chili/dp/B011AQYTEK
Amazon - $15.47 w/ prime - 3 jars - https://www.amazon.com/Laoganma-Lao-Gan-Ma-Chilisauce/dp/B007B4NY74/ref=pd_lpo_vtph_325_lp_t_3?_encoding=UTF8&psc=1&refRID=XYNPDS4GM0KWPAJ5S12G
planning on making these this week, and I'll probably use some Mae Ploy which you can usually find at the grocery store.
Sorry I just saw this, but this is all it is. We didn't make it in house. https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K
I used to when I was young and foolish, now I eat like a warrior king!
http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO
That's the beauty of it. It retains the flavor of your food while adding heat. Oh and never get this one:
http://www.amazon.com/Roland-Sriracha-17-Ounce-Plastic-Bottles/dp/B001EO7HE8
This is the good one:
http://www.amazon.com/gp/product/B000LO40AG/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001EO7HE8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1FXP4BEY9VY1CVW1JBHH
But I hear that this one is even better (unconfirmed):
http://www.amazon.com/Thai-Sriracha-Sauce-Shark-bottle/dp/B000EISJXS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1318926014&sr=1-1
This is the stuff. You can often find it in a regular grocery store (at least in the places I've lived in the US) wherever they keep their asian food, or in any chinese market.