Chili sauce and paste

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 ( 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.

spicy Italian pasta sauce

condiment prepared with chili peppers

Thai chili sauce

oil-based condiment infused with chili peppers

several types of sauces

Japanese fermented paste

Chinese brand of chili sauce

popular condiment, commonly made with chilies, rice wine vinegar and some sweetening ingredient such as fruit or a refined sugar.

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thumb|Llajwa

upright|thumb|Fante Kenkey served with shito and sardines thumb|Gravy with shito (at top, green, red and black)

traditional fermented hot sauce from China