Homemade hot sauce
You'll be eating this by the gallon
There are several hot sauces you can sprinke on canned seafood. I especially like Espinaler, but you can have Frank's Red Hot or Tabsaco. It's a quick way to add flavor to sardines out of the can with a cracker. I've made one that's in between the two.
Many hot sauces suggest fermenting the hot sauce to add an interesting dimension to the flavor. In this simple hot sauce, I fry the aromatic ingredients together to sterilize and rely on an oil infusion. Bacon fat and a clove give the sauce an interesting dimension.