Just picked up these beauties for my hot sauce collection

From right to left:

Splitze Salsa Ají Limo (Peru)

MT La Achorada – Rocoto Pepper (Peru)

Jalisco Salsa de Chile Picante

Marie Sharp’s Habanero Pepper Sauce

Marie Sharp’s Nopal Green Pepper Sauce

The first two are from Peru, and the other three are from El Salvador (though probably common across Central America).

So far I’ve only tried the ají limo one, and I love it—especially with meats.

For those who’ve tried these:

Which one should I crack open next? And what foods do you think pair best with each sauce?