I have not seen any that I know of (east coast U.S.). I've been trying to help a friend with spicy sauces (beyond chili oil) because he does love spice, but doesn't enjoy the sourness of anything vinegar-based or even homemade sauces that include lemon/lime instead.
EDIT: Thank you all so much for your knowledge, corrections, and recommendations! I want to now include what I've learned and a semi-organized list below (and as correct as humanly possible, but feel free to continue with corrections).
I now believe what I really meant to ask was: What kind of hot stuff can come in sauce form and preferably has the least amount of sourness/acidity to its taste?
Most if not all (generally western) hot sauces are going to have that sour taste either because of vinegars*, citrus/citric acid, or bacteria from fermentation (lactic acid produced by lactobacillus bacteria or naturally produced acetic acid*). Some form of acid is needed to be shelf stable (low enough pH), but some can have a less sour/vinegary taste than others.
* Vinegar is watered down acetic acid (diluted down to 5%)
Chili Oils/Crisps:
- General chili oil with no bits in it–just a hot, punchy oil to cook food in or mix in later/drizzle on top of food
- Don Emilio salsa macha chili de arbol sauce
- Laoganma chili crisp
- Mad Dog 357 ECO 1 Million Scoville Ultra Pure Pepper Extract in oil (such as canola)–can create your own heat levels
- Blair's 2AM (capsaicin resin in oil to be added to other things like honey or another sauce base)
Chili Pastes/Seasonings/ Relishes / Fermented Things:
- Harissa red chili paste (often garlicky, smokey, kick of citrus)
- Bomba (Calabrian chili paste)
- Sambal nasi goreng ( used in Indonesian fried rice) or Ibu Sambal Bajak Chili Relish
- Korean Gochujang (red pepper soybean paste–fermented and has a sweetness to it) or Doubanjiang (more salt, less sweet, more earthy flavor)
- Shatta (fermented paste that seems to be used more as a dip)
Salsa:
- Chile Morito Salsa (Quick and easy home-made recipe: https://www.holajalapeno.com/salsa-morita/#mv-creation-125-jtr)
Mustard-Chili Sauce:
- Baron Bajan style hot sauce (apparently good flavor that is neither intense on vinegar nor mustard)
Liquor-Based:
- Make a tincture/extract from a 50/50 ratio of good alcohol to pepper flakes or powder in a small dropper bottle
- Swamp Dragon brand has different alcohol hot sauces (marketed to not have the "acrid acid bite of conventional hot sauces")
(I tried to list the following hot sauces from most subtle to least subtle, but have not tried any of them–just went by comments and ingredient lists/flavor explanations)
Subtly Sour/Acidic Hot Sauces:
- El Yucateco XXX hot sauce (has acetic acid, but no vinegary taste)
- Tapatio hot sauce (acetic acid is 6th on the list)
- Blazin Asian hot sauce (has rice wine vinegar, which is more subtle)
- Trader Joe’s habanero (has vinegar, but is subtle compared to other brands)
- Torchy's Diablo sauce (tomato-focused with white wine vinegar 3rd on the list)
- Secret AARDVARK Habanero Hot Sauce (like a thin, hot salsa. Has white wine vinegar, but is disguised by the mustard and tomato)
- Underwood Ranches Dragon Sriracha Hot Sauce (acetic acid is 5th on the list, contains sulfites)
- ABC Extra Hot Chili Sauce (has acetic acid and vinegar, but near bottom of list)
- Art's Pepper Co. Mango-Papaya hot sauce (marketed to be 100% vinegar-free, but heavy on citrus & citric acid)
- Bachan's Hella Hot Japanese BBQ Sauce (has vinegar in the pepper purees and some rice wine vinegar)
- MasterFoods Hot Chili Sauce (acetic acid is 3rd on the list, but the flavor profile looks both simple and interesting)
- Sunfire Hot Sauce: Smokey Avocado Cucumber
- Yellowbirds Classic Habanero Hot Sauce (has carrot along with distilled vinegar 3rd on the list and citrus)
- Mary Sharpe’s hot sauces (has carrot and a lot of other ingredients that may hide acidity?)
Any of the following Dry/Powdered Peppers/Spice Seasonings:
- Togarashi, Szechuan, Ancho, Kashmiri, Jalapeño, Peri Peri seasoning
by Nala_IsWhatNalaDoes