Secret Aardvark is almost the GOAT hot sauce

[Daverisimo]

But it's so fucking weak. Seriously, the flavor is amazing, but it's less spicy than fucking Tabasco. It has so much habanero flavor, but it's so weak in the spice department. They need to make a hotter version of it. Put some capsaicin extract in it or something .

Whatever, I'm drunk. Thank you for coming to my TED talk

 

[Five Fingered Fresh Fist]

But have you imagined living in Saudi Arabia?

 

[Fake Doctor]

Nah. Still the king:

 

[Daverisimo]

But have you imagined living in Saudi Arabia?

Do they have Secret Aardvark there! I think not

Nah. Still the king:

It's less spicy and less flavorful than Secret Aardvark. A weak hot sauce for weak people

 

[Madmick]

Have any fellow chiliheads ever had zhug? It's a Yemeni chili sauce usually made with chiles, cilantro, and common Middle Eastern spices like coriander, caraway seeds, and cumin, but also garlic, because who in the world doesn't use garlic. GOAT spice. Apparently Yemenis also sometimes add sunflower seeds.
https://en.wikipedia.org/wiki/Zhug

Varieties[edit]
Varieties in Yemen include sahawiq akhdar (green sahawiq), sahawiq ahmar (red sahawiq), and sahawiq bel-jiben (sahawiq with cheese, usually Yemeni cheese).[3] Sahawiq is one of the main ingredients of Saltah.[4] Wazif (traditional Yemeni dried baby sardines) is sometimes added to the Sahawiq's ingredients and it is known as Sahawiq Wazif (Arabic: سحاوق وزف).[5]

In Israel, one can find skhug adom ("red zhug"), skhug yarok ("green zhug") and skhug khum ("brown zhug"), which has added tomatoes.[citation needed] "Red zhug" is made with red peppers while "green zhug" is made with green peppers, or jalapeños.[6] Zhug may be referred to by the generic term harif (Hebrew: חריף; lit. "hot/spicy"). Also known as zhoug,[7][8][9] it is a popular condiment at Israeli falafel and shawarma stands, and served with hummus.[10]

Preparation[edit]
Zhug is made from fresh red or green hot peppers seasoned with coriander, garlic, salt, black cumin (optional) and various spices, then mixed with olive oil.[11][12][13] Some also add caraway seed, cardamom, and black pepper.

Traditional Yemeni cooks prepare sahawiq using two stones: a large stone called marha' (مرهى) used as a work surface and a smaller one called wdi (ودي) for crushing the ingredients. Alternative options are a mortar and pestle or a food processor.[14] Yemenis sometimes add Pulicaria jaubertii.[15]