I didn’t see a link. Do you? The one you called “Caribbean inspired” several months ago. Maybe I responded to the wrong post.
You responded to this comment, which is why I was perplexed.
I think you meant this one
which is a local outfit called Burn Sesh. They also make very good hot sauces, but I don’t know that they sell beyond the area.
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Ah! Thank you.
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Your device is smarter than I, or I am more intuitive. I’d (mistakenly) assumed you replied to my most recent hot sauce post — not the one from 4 months ago 
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Late to the game, as usual. Picked up these two salsa macha variants today. The arbol one is devilishly spicy, the morita one also packs some heat, but not ridiculously so, and has a. nice level of smokiness to it.
Aka my two new besties. Made a lil chicken salad with the chicken dredges picked from the carcass after making stock, some kewpie, and the arbol salsa.
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If you ever find yourself in Hongkong — RUN, don’t walk to get thee some of this delectable hot sauce, which isn’t available anywhere else. Thankfully, our pesca buddy’s bride was willing to share another jar of her own stash, bc ours was getting low.
Hot as ballz, and wonderfully flavorful. The only problem for people not often in HK is procurement. And you’ll want MOAR bc this shiznit is fucking fantastic.
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That sounds amazing!
Can you say what makes it special? I’m always down to trying my hand at a new hot sauce! Or at least understanding how it’s made.
Thanks for sharing!
It’s not only very, very hot, but it also has a lovely flavor. The ingredients, as per the back:
fresh chili, vegetable oil, garlic, salt.
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This sounds like a great use for either 
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My latest rage is trying to copycat Sylvia’s dippin’ moppin’ BBQ sauce. Found some recipes, but still trying to get it down. If anyone has the magic, let me know.
Sadness is the end of a bottle of Melinda’s ghost pepper sauce, used about five or six drops a day, chiefly on fried eggs, made more concentrated and hot with the passage of time, now replaced by a new bottle, delicious but not as hot.
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I don’t know if I can defend this—I make perfectly good Buffalo sauce, and make one or two homemade hot sauces every summer—but I use Buffalo Wild Wings’s bottled Spicy Garlic stuff almost as often as I use Louisiana hot sauce, and probably more often than sriracha.
Maybe there’s a nostalgia element since I loved them in college (and at the time, wings were not very prominent on New Orleans menus).
Anyway, those are three of my most-used hot sauces, along with Trader Joe’s jalapeno sauce and various chile crisps (of which my favorite brand was Mom’s Mala, but they aren’t around anymore) and the ones I make myself. The homemade ones are chiles, garlic, and salt fermented for a couple months before blending with vinegar—always some other aromatics, usually celery leaf, sometimes tomato, sometimes mustard oil or fried shallots blended in at the very end.
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The sauce I use most is a scorching hot Scorpion/Hawaiian chile pepper sauce I made myself. You can’t use more than 5 drops of it on a dish. I have another batch of it I fermented and am still aging in a vacuum sealed pouch. We use a lot of hot sauce, but this will still take a while to use up.
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