The Red Thai, or Birdseye Pepper (Capsicum annuum), is native to Mexico but frequently used in southeast Asian cooking. At around 100,000-225,000 Scoville Heat Units, it has a comparable spice level to habaneros, but the kick hits you up front rather than creeps in later like its cousin. This medium sauce has an excellent rich flavor with strong garlic notes. It is extremely well rounded and can go on any foods, but goes especially well with stir fry, curries, and other Asian dishes. This is the Alchemist's choice for a sauce that's sure to please anyone.