Another vote for Sriracha. Now I can’t even think about having eggs without a bit of salt, pepper, and a couple dabs of the luscious sauce.
Recently, it’s been meyer lemon flavored olive oil. Having it over freshly sliced garden tomatoes with a dash of salt, maybe some aged balsamic vinegar is empyreal. Or, just the olive oil over sliced strawberries is equally divine.
Black pepper and paprika.
A page search for “garlic” only returns one result. What is wrong with you people?
Well damn. I guess I should get some sriracha.
I only ever see it at Asian restaurants, and I never actually give it a try, because the stuff I order is already flavored just how I want it. But spicy ketchup sounds goood.
Yep, Sriracha. Also salsa, garlic, curry powder and smoked paprika.
Been using a lot of Penzey’s Chili 9000 mixture. Seasoning taco mix, adding to eggs, breakfast burritos. Good stuff. Also, homemade red chili salsa on eggs.
Black pepper. There really isn’t any amount of black pepper that is too much for me.
Valentina Hot Sauce.
Nutella. Yum!
The sweet hot sauces like Toad Sweat are fantastic on iced cream, cheesecake, etc.
Vegemite is good in soups, stews, chowders, along with being tasty on bagels, english muffins, and potato chips.
I put Frank’s Hot Sauce on lots of food, especially ramen noodles and french fries.
That’s close to what I do for my french fries. I put a pudlle of ketchup on the plate, then float some Frank’s on top of that.
Tabasco Chipotle sauce.
I don’t care for their regular hot sauce (it’s too much vinegar and heat, not enough flavor) but oh GOD DAMN is the chipotle sauce so fucking good.
I’ve become a black pepper nut lately. Coarse-ground — fantastic! I also buy this dark gray Celtic sea salt which is truly divine on everything. Aren’t I the innovator? Salt and pepper! 
I also feel like such a lowbrow, but I wing onion salt and celery salt on a lot of vegetables. Try onion salt on popcorn. You’ll never look back!
Another Sriracha vote.
Tapatio hot sauce.
I don’t put it in everything but I have to say I’m a fan of marjoram.
I’m a fan of Frank’s hot sauce. It’s actually not very spicy, but it has great flavor, and it’s great on wings.
Ha, maladroit beat me to it. 
Did you mean “cock sauce” (for the rooster on it–it’s also known as “rooster sauce”) or am I missing something else blindingly obvious?
Anyhow, Sriracha is good, but so is Tabasco. Different uses for each hot sauce. Apples and oranges. But, yes, Sriracha is probably the more versatile of the two.
I’ve really become quite enamoured with allspice as of late, especially when combined with habanero or Scotch bonnets, for that Jamaican flavor it imparts.
But my most usual-go-to-condiment is a bottle of El Yucateco red or green habanero sauce.
Huy Fong Chili Garlic sauce. It’s the from same company as the original American style Sriracha, and even though I love Sriracha, I like this stuff even more. If I’m eating pizza at home, you can bet it’s going to be topped with sour cream mixed with Chili Garlic sauce.
My favorite teriyaki joint puts little cups of Chili Garlic with every takeout dinner, either the same brand or one really similar, so sometimes I don’t even have to buy my favorite red magical sauce.
(Also good in: marinades. On bananas. Mix with just about any creamy/oily base as a dip- I bet it would make a great “fusion” guacamole. On steamed or stir fried vegetables. Or eggs. Or anything.)
Penzey’s Sandwich Sprinkle.
Also, 1 part malt vinegar to 2 parts ketchup is damn near nirvana. Started doing this at Five Guys.