Hot Sauce Fun Fact - Chile Oil 

Hot Sauce or Hot Condiment? What say you about Chile Oil? 

Made from vegetable oil infused with chile peppers, chile oil is a staple of several East Asian cuisines, but especially Sichuan. It's typically made by adding dried red chiles (such as tsin tsin peppers, and some Sichuan peppercorns and other spices if you're feeling fancy) to hot oil, then letting the mixture cool and sit for a few hours, allowing the chile's flavors to infuse the oil. The finished product is served tableside as a condiment, as part of a communal hot pot meal, or gets stirred into noodle dishes, stir fries, and salads. Some chile oils strain out the chile pies while others go all-in for a chunky, oily paste. 

Japanese chile oil, or rayu, is similar to its Chinese counterpart, and is also used in soups and stir fries; Taberu rayu, a brand of milder oil with a crunchy mix of fried garlic, chiles, and sesame seeds from Okinawa, has been a wildly popular addition to noodle and rice dishes across Japan since 2009. 

The Italian olio di peperoncino originates from Calabria (the toe of the boot known for its fiery peppers) and uses olive oil as a base. It's made in a similar fashion as Asian chile oils and is usually served with pasta as part of the simple "spaghetti, aglio, olio e peperoncino" dish.