I don’t have a dish to suggest yet, but I’m conducting experiments with Lousianna Hot Sauce. I find the flavor distinctive and satisfying without being too hot. I like Sciarrchia (sp?) too, but the flavors, aroma and the texture are completely different.
I like Sriracha for many applications; and when I introduced it to my workplace, they went through it like wildfire. I have trouble keeping up with their need for supply :-)
But as a real Hot Sauce, it’s a little sweet for me. I think it complements Asian foods wonderfully; but for American ‘South of the Border’ recipes, I’d go differently.
I do love the documentary about the Vietnamese gentleman who made it to the US after the war, and created the company that makes the famous “Rooster” Sriracha sauce; it’s a great ‘American Success Story’:
https://www.youtube.com/watch?v=tXOAx58LBDo
-JT