Asklemmy

Encona hot sauces are some of the most readily available in the UK, reasonably priced, and they generally slap

Tapatio for me.

-Homemade garlic cayenne hot sauce.

-Frank's Red Hot. I put that shit on everything.

-Cholula for Mexican food.

Valentina. Not very hot, but I like it and use it like ketchup.

Cholula garlic, Valentina, Melinda's habenero garlic and various yellow bird.

Crystal hot sauce is my goto. Tangy and just the right amount of heat to casually throw on anything if you don't want to go into battle mode. Frank's come close. Surprised that I'm the only one mentioning Crystal.

Secret Aardvark I think would be my second goto if you aren't looking for a hot sauce with the acidity of Crystal, Tabasco, Frank's, etc.

Aardvark Habanero and Renfro's Habanero Salsa. I just really like habanero, okay?

Nando's Peri Peri sauce.

Yellowbird Habanero Sauce, Tapatío, Valentina, Sriracha.

My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.

El Yucateco Mayan Recipe

That depends. For pizza and Asian cuisine, Sriracha. Special shout-out to Underwood Ranch specifically, because that shit is top tier. For everything else, chipotle Tabasco. When that goes on sale, I buy a few bottles because I know I'll go through it lol.

Really depends on the food and mood. Anywhere from basic crushed red pepper, Crystal, to ludicrous level stuff with ghosts and reapers.

I don't use nuclear stuff as much due to intestinal stuff as I'm getting older though.

Also, for any upcoming spice hounds, pickle juice works very well to kill the burn, if you like pickles.

Oh man, how has nobody mentioned cholula? I can't even use other sauces except for siracha.

A nice beef gravy. Delicious.

I can’t pick a single favorite, they all have different uses. Cholula or Valentina go with a lot of things, but obviously and especially Mexican food. Frank’s Red Hot is pretty much only for making Buffalo sauce, but I also like it on mac & cheese, and on steak (this is a weird thing I got from my dad). My favorite chili crisp is Fly By Jing. It makes Chinese takeout worth eating. Calabrian chili paste goes great on sandwiches and in tomato sauces. I’m not big on sriracha, but keep a bottle of Underwood Ranches on hand to make spicy ketchup or add to a sandwich or burger, ramen, etc. Speaking of Underwood Ranches, their chili garlic sauce is perfect on eggs. I also have a bottle of Secret Aardvark habanero sauce for chili and hot dogs and most importantly, chili dogs. The last one that comes to mind is the only obscure one that you get in those mall stores where 99% of their business is from frat boy joke labels: “Sauce Bitch”. Despite the stupid name, this one is unique and delicious. It’s fruity and dark and goes amazingly well with pork dishes as well as eggs. I stumbled on it in a restaurant and now I have to order it direct from the manufacturer because I haven’t found anything else quite like it.

BOMBA CALABRESE. Sorry, I can't say it in lowercase. It's just crushed peperoncini and oil. Yummmmm I put it on pizza, in soup, curry, stew, I dip my cheeses and fingers in it.

Cholula for eggs but it's hard to find around here.

I'll be on the lookout for Valentina as it's been brought up often in this thread.

Depends what I'm using it on.

Mambo Sauce and buffalo wing sauce for chicken.

Tabasco for eggs.

Xni'pek

In the Netherlands I use adjuma pepper instead of habanero and mix sweet orange juice + lime as the sour orange replacement.

A good, fresh salsa verde

Gringo Bandito. It's a flavorful medium-heat hot sauce.

Marie Sharp's

Valentina regular or black label

Chipotle tabasco

Current favorite is Cosmic Disco by Karma Sauce. It's blazing hot with some great Asian accents that make it perfect for most of what I cook at home.

Blair's Death.

Really liked one of their XB series.

Not sure it counts as hot sauce but a chili oil like Lao Gan Ma is my favourite. Otherwise when I do use hot sauce my favourites are Hot Ones Los Calientes Rojo, Tabasco Chipotle, and Secret Aardvark.

sambal djeroek

• Melinda's ghost pepper sauce (kinda my default)
• Tobasco scorpion (another default)
• yuca tecca reserve (for tacos usually with another sauce for more heat)
• trappey's tobacco peppers (for hot dogs, eggs, and chili)
• Melinda's ghost pepper wing sauce (for nuggies)

I go for salsas and chunky condiments (e.g. black bean chilli crisp, hot Indian chutneys) than just a liquid hot sauce, even then it's sriracha.

There's this belizean hot sauce called Marie Sharp's, I get the gold one. Doesn't sting me at all, my family can't handle heat, but it does the job well enough.

My favourite however is Salsa Macha. Can't get dried pepper where I'm at though, or I'd make it myself. Goes great with just about anything, even compound butter slathered bbq steaks.

My store bought favorites are chili garlic Cholula and the green tabasco. I also make my own (commented on another reply about what)

Funky Monkey Banana Rum hot sauce. Cant find it anymore

Queens Majest Ginger and Scotch Bonnet is fantastic

Cholula Chipotle is my go to standard since its available broadly

Franks has no equal.

El Yucateco - all of their habanero-based sauces are good. I had the black label one recently and feel like I've discovered a new favorite.

Kill Sauce - limited selection but really unique sauces with complex flavor profiles to balance the heat. The Habanero is exemplary, but the Carolina and Ghost versions are the pinnacle, IMO.

My own sauce because it's not cooked, without vinegar and hotter.

Professor Phardtpounder’s Colon Cleaner.

Huy Fong Chili Garlic Sauce. They sell it by the gallon at an Asian market near me and all I can say is I'm tempted.

Jethro's Naga Fire or Lord Reaper.

I haven't tried that many hot sauces but I like hot sauces that have a good mix of both heat and flavor. What I prefer depends on what I'm eating, so sometimes I prefer Tapatio and other times I prefer (real) Sriracha. I do also sometimes use other hot sauces like the ghost pepper ranch from Wendy's when I can get them.

Trappey's Bull is good. Also have a few varieties of Tabasco (jalapeno, scorpion pepper, cayenne & garlic), and some made by the students at a local culinary program.

Tobasco or a mild cherry hot sauce