Green chilli sauce is the sharper, brighter alternative to red. Green chillies with vinegar and salt, hot without the sweetness red sauces usually carry, and sour in a way that cuts straight through fried food.

This is a table sauce, not a cooking sauce. A few drops at a time.

Shake it over noodles, fried rice, momos or spring rolls. Add a little to soup. Use it anywhere you would use a hot sauce and want the heat to taste fresh and green rather than smoky.

On the shelf at Curry Corner in North Melbourne.