Personally I don't understand heat without flavor... I get up to habanero heat level because there a very 'floral' flavor with a good kick. Above that the kick is before anything else and its just lost on me.

I've spent the last 8 years trying different methods and recipes (fermenting, smoking, etc) out for a good, easy, consistent hot sauce at the shop and I've finally settled on a cayenne one that is spicy & flavorful.

The key is to let it go in the blender for a long time to get the good consistency

We call Sriracha sauce Cock sauce because the original label is a rooster...and well...Pecker sauce is a riff off that....