[QUOTE=Bill Door]
I use the Sriracha sauce when I want to put hot sauce on something already cooked and the Blair’s Sudden Death for cooking and in barbeque sauce.
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Sriracha is good in that it seems to be the hot sauce equivalent of a multi-region DVD. I use it on everything from Mexican to pho to pasta. It doesn’t taste “Asian”.
I’m about to order one of those hot sauce sample packs for myself for Christmas. I got one years ago and it was a treat to try them all out. It makes a good gift to anyone with the right sort of thinking. Here’s a link to one source.
[QUOTE=TheLoadedDog]
Apparently there’s one called Woman Scorned. Seriously. I’m eager to try it.
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It’s available here. Along with Girls in Heat, Dave’s Insanity, Blair’s Death Sauce, Toad Sweat, See Dick Burn, Doggie Style, No Survivors and Old Fart. There’s even a “Blair’s 16 Million Reserve (Very Limited Supply), Capsaicin Crystal,” for $398.99. What more could you want?
I posted too soon. Here you will find sauces named[ul][]Pure Cap[]Mad Dog[]357 Mad Dog[]Widow[]Spontaneous Combustion[]Holy Shit[]No Shit[]Hot As Shit[]Hottest Fuckin’[]One Fuckin Drop at a Time[]Crazy Mother Pucker’s Fire Roasted Confusion[]Crazy Mother Pucker’s Liquid Lava[]Vicious Viper[]Blair’s Sudden Death[]Blair’s After Death[]Blair’s Jersey Death []Da’ Bomb[]Da’ Bomb The Final Answer[]Naga Sabi Bomb[]Adam Krakatoa[]Eve Krakatoa[]Adam & Eve (You gotta see the bottle on this one)[]Endorphin Rush[]Possible Side Effects[]Wanda’s Wicked[]Marie Sharp’s Beware Comatose[]Megadeath[]Beyond Death[]Pain is Good[]Predator Great White Shark[]You Can’t Handle This[]Crazy Jerry’s Brain Damage[]Crazy Jerry’s Mustard Gas[]Kick Yo Ass[]Ass Kickin Moonshine Pepper Mash[]Smack My Ass And Call Me Sally[]Butt Pucker[]Ass Blaster[]Screaming Sphincter[]Colon Blow[]Anal Angst[]ANALize This[]Nuckin’ Futs[] Professor Payne Indeass’s Butt Blazin’ Recipe #3 - Wimp Retardant X[]Ass Reaper[]Ass In The Tub[]Ass In Antarctica[]Ass In Hell[]Flamin’ Flatulence[]Baboon Ass Gone Rabid[]Pure Poison[]Dave’s Insanity[]Dave’s Total Insanity[]Dave’s Ultimate Insanity[]Marie Sharp’s Beware Comatose[]So Sue Me[]Delicious Suffering[]West African VooDoo Juice[]Fatalli Fire[]Mucho Danger[]Gelena Blasting[]Dead Heat[]Original Beer Barrel Embalming Fluid[]Packin’ Heat[]Liquid Burial[]Acid Rain[]99% Meltdown[]Blow Torch[]Bad Day At Baghdad[]Mother of All[/ul]I’ll take one of each. 
I’m no huge fan of hot sauces, but my boyfriend is and we both have been enjoying Bufalo’s chipotle sauce on our Mexican food lately - it has this great rich smoky flavor. It isn’t for just splashing on everything, though, just when you want that flavor. We love it on burritos.
I made my own hot sauce this summer: a pound of cayennes from the garden, layered with salt and garlic and set aside for a week until it started to ferment, and then covered with vinegar and left to pickle for a month or two, and then food processed with a little honey. It’s kind of like an extra-garlicky version of Sriracha, a little bit funkier. I like it pretty well, but will try it again and try to improve it.
Daniel
I am so going to get one of those gift packs!
I like Cholula, and Crystal. Both have more flavor than Tabasco, which seems to be all heat. Another really good one is simply called Louisiana hot sauce.
I stay away from the cute-name sauces; most of the time, they’ve put more effort into the label than the sauce.
None of the one I’ve mentioned are expensive. We’re talking about peppers and vinegar, a sauce should not cost the earth.
Sriracha Rooster Sauce - could change your life. Constency of ketchup, but amazing rich in texture & flavor. Not incredibly hot, but it is hot and has a cumulative effect. You will look for reasons to use it. Has quite a following. See Wikipedia listing:
Tepatio. Dispense it like Tabasco or similar sauces, enjoy it for it’s mature non-vinegary taste.
I have drunk straight ‘shots’ of Tepatio.
I love hot sauce, have 10+ bottles in the fridge, but Ass-Kickin Roasted Garlic Hot Sauce is my favorite. I put it about 5 on the 1-10 scale of hot, it is a very tasty habanero sauce that tastes good on almost anything.
Lend yourself $5 and give it a try…
Cholula is probably my favorite mild/medium Mexican hot sauce. El Yucateco is awesome, but, if you want a bit more heat, El Yucateco has a Mayan version of their sauce that kicks ass, called XXX-Salsa Kutbil-ik.
Sriracha is great, but doesn’t go right with Mexican food for me. I love Tabasco and its vinegariness, but not so much on Mexican food. It’s also not terribly spicy. I only use it with southern food. I don’t like Crystal at all.
My standard hot sauce for Mexican food is Valentina or Tamazula. They both have an earthier taste than the American cayenne-based sauces. Because I associate these two sauces so strongly with Mexican food, it’s hard for me to put something like Tabasco in a Mexican dish, although I do know Mexicans who do so.
If you want something a bit more citrusy, try getting your hands on one of Nando’s peri-peri sauces. I lean towards the hot or extra-hot peri-peri.
Do I smell a potential for a Doper Hot Sauce Trade-Off?
I’ll break with the crowd and recommend Valentina. Superb flavor, and not too hot. The extra-spicy version has more kick, but it won’t kill you.
The flavor is not a pure pepper-sauce flavor. It’s more of a pepper/barbecuey/smoky flavor. It’s fantastic on any Mexican food.
[QUOTE=Ogre]
I’ll break with the crowd and recommend Valentina.
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Waitasecbuddy, I broke from the crowd first. Look two posts up from yours. 
But nice to see another vote for Valentina.
[QUOTE=pulykamell]
Waitasecbuddy, I broke from the crowd first. Look two posts up from yours. But nice to see another vote for Valentina.
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Aw, dangit. Sorry!
I’ve always wanted to try Cuyahoga Fire after hearing this NPR story about it.
And I’m betting that this pepper would make a decent hot sauce.
Mmm, datils… comes on slow, but burns good. And I don’t like stuff that is so hot you can’t taste it. It’s right at the limit for me, if I remember correctly. Haven’t had it in awhile, though.
http://www.datldoit.com/
Unfortunately, my tastes are almost the same as everyone else’s! I love Cholula when I’m looking for something with a lot of flavor and not too much heat (the bf hates spicy food). I put it in chili and when cooking other things too. Sriracha when I want something with a bit of kick. Buffalo Wild Wings sells their sauces by the bottle, and I keep meaning to go pick up a bottle of the Asian Zing, because it’s really tasty. I just have never gotten around to it.
[QUOTE=chaoticbear]
Buffalo Wild Wings sells their sauces by the bottle, and I keep meaning to go pick up a bottle of the Asian Zing, because it’s really tasty. I just have never gotten around to it.
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Not that it counts but their Mango Habenero is really, really good and due to the high sugar content can be used as a really fast glaze on things like chicken and fish when pan fried or broiled at a high heat.
[QUOTE=don’t ask]
I recently found a cheap Mexican one called Cholula which I am splashing on everything.
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That gets my vote. There are also a few green sauces that I really like, but I can’t remember any names.