The Hot Sauce Phenomenon

https://www.theguardian.com/food/2022/dec/12/hot-sauce-enters-the-craft-era-its-pretty-much-like-profiling-wine

I ferment my own hot sauce, I sell a few bottles too. It's incredible stuff, most people I know find it almost addictive. The flavours can vary according to variety of chillies used, concentration of salt used during fermentation and any other vegetables / fruit added, often just for the sheer hell and fun of it (summer fruits and vanilla anyone?). Thankfully the craft hot sauce industry will / should be limited to relatively small scale producers like myself, as producing the really good stuff that's packed with umami and delivers on flavour with a background heat that actually enhances your food rather than just blowing your socks off takes time and the personal input and knowledge of someone who understands the science / craft. In my opinion that makes it unviable for the supermarkets and big food manufacturers to get on board with it. That probably wont stop them trying though so my advice is if you do see it on the supermarket shelves, steer well clear and stick to the little guys....