the sauce I made tasted very much like this roasted red pepper coulis my sous chef made a while back, except smoky because of the chipotle, and not overpowered with what I think was him putting in wayy too much sumac. That might be something you could look into

I think the real sauce is more spicy because of the piri piri peppers and less smoky, it's just got whatever smoke from the bit of chili powder/paprika put in, but idk

it'd probably go good with vegan meat like the seitan chicken strips we get, or like as a way to marinate tofu or vegetables for pizza

I'm Beethoven out hear with this stuff cause I can't taste my own food.

yeah that's me with seafood, I don't like any seafood so every time i get good feedback on a shrimp/cod/salmon dish I am like "yes thank you cooking jesus for letting me not fuck this up"

Sometimes I like the smell of the shrimp roasting but idk there's just something so off about seafood, can't like it