A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste.
- Prepare all ingredients.
- Mix well in a glass bowl, and leave to stand for 1 hour to a day.
- Decant into a tiny glass or porcelain dish.
- Serve with grilled (or other) meats.