chili sauce or chili flakes

Chili sauce is a condiment made from dried or fresh chili peppers (Capsicum species) combined with other ingredients such as vinegar, garlic, salt, and spices to create a pungent, fiery condiment. Chili flakes, conversely, consist of dried and crushed chili peppers without additional ingredients, preserving the pure heat and fruity, vegetal notes of the pepper itself. Both vary considerably in heat level depending on the chili variety used—ranging from mild to extremely hot—and may derive from jalapeños, serranos, habaneros, Sichuan peppers, or ghost peppers, among others. Regional variations are extensive: Thai chili sauce often includes garlic and lime; sriracha incorporates vinegar and sweetness; harissa blends chili with spices and oils; sambal oelek is a simple paste of crushed peppers. Chili flakes are often standardized products, typically made from milder pepper varieties, and are a kitchen staple in Western cuisines.

Chili sauce serves as both a condiment and a flavor base across Asian, Latin American, Middle Eastern, and African cuisines. It is used as a table condiment for dipping, drizzling over soups and noodles, and as a seasoning agent in marinades, stir-fries, and braises. Chili flakes are sprinkled over pizzas, pastas, soups, and roasted vegetables, incorporated into dry rubs for meats, and used to infuse oils. Both forms add heat and depth to dishes ranging from Vietnamese pho to Mexican salsas to Italian arrabbiata. The choice between sauce and flakes depends on desired texture and whether additional flavoring agents are desirable.