Depending on where folks are from my experience has been most people prefer a sweeter sauce with just a bit of chili bite at the end, a bit of heat that lingers. Here is one thing I have discovered about sauces when used with cheese, the cheese mellows out the kick in sauces. Whether it be some fiery Thai sauce, and believe me, I've made some sauce that would have a grown man begging for milk or a sweeter Kansas City BBQ sauce I found the answer is upon tasting the sauce alone if it seems a bit too tangy, it's most likely going to work. That's the problem I have with most bottled sauces, many, not all, are meant to be tasted alone with meat, not with meat and cheese and are just sweet. They have a processed sweetness without depth or character and the cheese just makes them boring. If your bottled sauce has a bit of a kick to it, not some namby pamby girlie sauce, it will work just fine. It's all about balancing flavors whether sweet or spicy or salty, the most interesting to the tongue and brain is a pleasing blend of flavors, not one thing overpowering another.