What is that red hot sauce that a lot of shwarma places finish their food with? How is it made?

To me this sauce makes the dish. Adds that bit of tang, heat, and depth of flavor. But I have no clue what it is. It's kinda like a cross between Sriracha and tobasco in consistency. But much more flavorful. I have a whole buttload of red Fresno Chiles of that helps.

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