Maritime Madness, Candied Habanero or Lime Cilantro.

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.

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

Haven’t seen Hank Sauce Cilanktro listed yet.

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.

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

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.

A good, fresh salsa verde

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.

Good old Tobasco.

suka pinakurat

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

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.

Encona West Indian Papaya Hot Pepper Sauce