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Cider vinegar is great for this sort of thing. Any others come across as too weak.
Tonight I realised I accidently ordered sausages instead of chicken for dinner, not such a big deal but the plan for stir fry was in jeopardy. But there are plenty of Vietnamese options with ground pork so I improvised with fish sauce and proper SE Asian amounts of sugar. Son absolutely demolished it. No pics, but being able to improvise in the kitchen and land on your feet always make you feel super duper extra smug.
Aroogah
@NotThamesWater
That sauce was nuts.
10 anchors, 10 mulatos, 20 chipotle, 20 de Arbol, microwaved for 1 minute, destalked and deseeded, and soaked for an hour.
Whizz it all up with 200 ml vinegar (i used cider vinegar), a bit of molasses or coconut sugar, and salt.
YMMV on the heat, but it's just about perfect for me - slow rise, with a deep warmth and a sharp finish, while keeping the fruitiness of the anchos.