After reading a CH thread (http://chowhound.chow.com/topics/8981...) about Sam Sifton's Trini-Chinese chicken recipe (http://www.nytimes.com/2013/03/31/mag...), I'm on a mission to make this chicken this weekend.
However, I have never tried the suggested Matouk's Soca Scotch bonnet hot sauce. At home I have Sriracha, Texas Pete's, Tabasco, and a Chinese chili oil. I'm willing to purchase Matouk's, but how spicy is it? I appreciate spice but can't handle too much of it! Is it worth getting Matouk's, or does anyone have a recommendation that will still give me the same flavor profile but not AS much spice? Or does it not really matter, and should I go with what I have on-hand currently?