You know (or you might) that Indian restaurants cook a "hot sauce" which is what they use to add the sensation of heat to curries? They cook to taste and then add the hot sauce as appropriate.

Does anyone know how it's done?

I'm thinking of doing a meat squidge and a separate vegan squidge on the 31st Jan for invitees after my folk session in the local pub, and if I did a "hot sauce" people could add the hot sauce to preference.

I could use Paul's "Pain" ketchup but it is (a) very dangerous indeed (as in one drop makes a whole tin of baked beans teeter on the brink of "pokey") and (b) more sort of salsa flavour than curry; and (c) his not mine.