Category
page 1Chili sauce and paste

sambal
Sambal (Indonesian and Malay pronunciation: ) is a category of chilli-based sauces or pastes originating in maritime Southeast Asia, particularly within the cuisines of Indonesia, Malaysia, Timor-Leste, Brunei, Singapore, southern Thailand and southern Philippines. Owing to historical connections and migration, sambal is also found in South Africa, Suriname and the Netherlands, while in Sri Lanka a local adaptation is known as sambol. In English, it is commonly described as an “Indonesian condiment” or “Malaysian condiment.”

sriracha sauce
Sriracha ( or ; , ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt. It was first produced in 1932 by a native of Si Racha, a town and district of Thailand, though it may have been based on older Cantonese recipes.
Arrabbiata sauce
spicy Italian pasta sauce
chili sauce
condiment prepared with chili peppers
nam phrik
Thai chili sauce
chili oil
oil-based condiment infused with chili peppers
mojo
several types of sauces
yuzukoshō
Japanese fermented paste
Lao Gan Ma
Chinese brand of chili sauce
sweet chilli sauce
popular condiment, commonly made with chilies, rice wine vinegar and some sweetening ingredient such as fruit or a refined sugar.
Erős Pista
trademark
Llajua
thumb|Llajwa
Shito
upright|thumb|Fante Kenkey served with shito and sardines
thumb|Gravy with shito (at top, green, red and black)
Yongfeng chili sauce
traditional fermented hot sauce from China