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.
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.
Waitasecbuddy, I broke from the crowd first. Look two posts up from yours. 
But nice to see another vote for Valentina.
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.
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.
That gets my vote. There are also a few green sauces that I really like, but I can’t remember any names.