Hotness is fine, but I couldn’t yet find one with the right consistency (most of them have some thickeners, as they are, well, sauces), and right flavor profile – I’m considering trying to make my own batch of either salt-macerated or fermented birdseye chilli sauce without any extra additives and mix with barrel aged Italian white wine vinegar, this should give a similar vibes.
Fortunately, I’m using this particular sauce mostly in cocktails every now and then, so I’m not in a hurry.
Some Piri-piri sauce brands are in the same ball park of hotness as Tabasco and it’s rare for them to be much hotter.
The flavour profile is a bit different but not as much as Sriracha for example.
Hotness is fine, but I couldn’t yet find one with the right consistency (most of them have some thickeners, as they are, well, sauces), and right flavor profile – I’m considering trying to make my own batch of either salt-macerated or fermented birdseye chilli sauce without any extra additives and mix with barrel aged Italian white wine vinegar, this should give a similar vibes.
Fortunately, I’m using this particular sauce mostly in cocktails every now and then, so I’m not in a hurry.
Piri-piri you say?