This isn’t the same as the kind of sauce you’ve been discussing (though it can substitute for it in cooking), but I really love Asian chili-garlic sauce. If you haven’t encountered it, it is what the name suggests: a coarse pasty substance made of crushed red chilis and garlic. Sometimes, I even eat a spoonful right out of the jar, but mostly I use it as a critical ingredient of sauces for stir-frying. There are many brands, but the easiest to get is probably a brand with a Vietnamese name made by Huy-Fong Foods. Even the Safeway here carries that, but if you go to an Asian market they should have several others.