Chillis (peppers) constitute the principle hot component.
Vinegar or other acidic wakens in the pepper and increases its hotness on the tongue and lips.
Salt is used to balance the seasoned flavor from the suave. A hot sauce can taste hot but flat without correct seasoning.
Your other ingredients help create the flavor profile in the Chilli Store, onions sweeten the sauce counter intuitively, parsley may add some green freshness as does cilantro though some people do not like cilantro by any means. Garlic is a type of component also whether it’s fresh or powdered. Ginger is an additional brightening agent, that could add both flavor an apparent potency in the sauce.
Sugar incidentally whether that cane sugar, or maybe more flavorful honey can also be common in hot sauces. Hot and sweet is actually a fabulous combination that may even entice customers to eat a bit bit hotter compared to what they will have otherwise.
If you would like the hotness to linger (stay around over usual) then then add oil or fat component towards the suace. But beware, your friends and relations might not exactly forgive you when that dexnpky79 of sour cream doesn’t help as much as it will.
What you have to decide is, have you been looking just to produce a sauce that is hot as hell, or do you want to come up with a sauce that everybody will remember tastes so darn good and you managed to get?
There are also some other methods to create desired spicy effects. In Thai cooking, curry pastes are manufactured before making the dishes, and others pastes are then combined with other items to create sweet and hot, or peanuty and hot, or whatever. So check out curry past recipes. There are actually 4 basic ones (red, green, yellow and massuman). Do a little searching on curry paste recipes to discover several of the more unusual ingredients that might go right into a hot concoction.