Chillies!!!
The only meal I don't have chilli with is spaghetti bolognaise.
My favourite is undoubtedly the Dorset Naga, probably the hottest chilli in the world, and has to be treated with the utmost respect. I add one (exceptionally two) chopped to each batch of curry I cook, and this is about five large portions. Google Dorset Naga and have a fascinating read.
Scotch Bonnett and small Kenyan green chillies are the best for everyday heat. My favourite sauce is a blistering hot West Indian sauce from a company called Pickle N Spice based in Harrow. I say company, I think it is one lady working from her own domestic kitchen, but it is dynamite.
I am raising Dorset Naga from seed this year - 20 seeds for �6, so it had better work!. They require 28C to germinate, and seed propagators to maintain this sort of temperature start at �80. Very expensive chillies, but it is the fun of doing it.
Try to get some, they will be available again in the Autumn. If you want to eat them raw, be prepared for a visit to A / E !