Caution: This hot sauce is a real scorcher

"I really love chilies," says Kimhuor Tieng, the Cambodian chef and co-owner of Angkor Restaurant in Northeast Philly.

And pepper-heads better believe it. A jar of the hot sauce she makes and sells there with tiny but powerful Angkor Sunrise peppers (cooked, then blended with fried garlic and vinegar) is the closest thing I've tasted to a spoonful of fruity fire.

Use sparingly to illuminate soups and stir-fries.

Hot sauce, $4, Angkor Restaurant, 5520 Whitaker Ave., 215-831-1016.

- Craig LaBan