> I ditched Sriracha for Sambal Oelek
I stock 6 each of the large size of Huy Fong Sriracha, Chile Garlic, and Sambal Oelek. Also that Chinese crunchy hot chile oil (I try not to read the label, it’s disturbing but good). Occasionally I’ll get the yellow sriracha but it’s too sweet for my taste.
I also like to stock El Yucateco, you can get 8 and 16oz bottles in assorted flavors, mostly Habanero variants. Often I make my own, it won’t keep unless loaded with vinegar. I prefer roasted habanero with lime juice, chopped red onion, and pink salt, no vinegar.
Next spring I’m going to start growing Thai chiles, it’s hard to find at the store here I Tucson. I so enjoy fresh chopped chile in fish sauce even though I know the salt is not all that good for you. I like to roast chile and maintain a supply of dry chile.
Living in California and East Texas has left me with a lifelong taste for spicy Asian dishes...I carry a small supply of Thai dry chile, chile arbol, and dry chipotle in my day pack, and stock vacuum-packed preserved packets with the rations in my bug-out bag...
I love the variety of types and flavors of chiles. We bought a hot sauce in St. Lucia called Baron and it’s very good. The fruitiness of habañeros and Scotch Bonnets make them my favorites. I have to have them buffered, not straight. I make a habañero salsa with grilled onion, garlic, carrots, etc. I recently started a salsa business. That may be my next product.