Nearly finished the bottle of Suzie’s Hot Sauce I bought in Antigua
Of the most common hot sauces—
- Cholula
- Tapatía
- Taco Bell mild taco sauce
- Ortega mild taco sauce
- Tabasco Chipotle (the green one)
- Texas Pete
- Skyline Chili hot sauce
- Frank’s Red Hot
- Louisiana the Original
- Crystal
- Tabasco
That being said, I don’t hate Tabasco. It’s the most common so I end up using it a lot.
Texas Pete is, weirdly, a North Carolina product, and it’s the most common hot sauce around here. I hate it. Give me just about any other hot sauce above Texas Pete.
That’s not especially weird when you think about it. When it was just starting out, if it had started in Texas it would have seemed redundant to call it Texas Pete. Then again, since Texans love to remind everyone they’re Texan, maybe not so much.
This is one of my favorite sauces in general. No heat whatsoever, to my taste, but something about its flavor profile I find absolutely irresistible, and my grocery store doesn’t carry it for some reason.
Their Garlic sauce is the best. Love it on fries (chips, if you prefer).
The ones in regular use around here are Crystal, Cholula and the various Yellowbird sauces, especially the habanero and serrano. Oh, and the Blue Agave sriracha, which blows Huy Fong into the weeds.
If in a restaurant and given the choice I’d go with Tabasco.
At home I am on a bit of a run with either Berties or Matouks sauces. I also have my home made baby poop sauce which is a haberneo, ghost pepper and mango sauce. It has the consistency of lumpy Ketchup, colour of baby poop and kicks like a mule getting an unexpected prostate exam.
All peppers home grown.
…your sauce might be awesome, but you gotta work on your marketing 
Underlining mine.
I see what you did there! 
I wish that was intentional, alas I am not that witty.
I reused a Sweet Baby Rays bbq sauce squeezy bottle to serve it, my daughter crossed out the Rays and wrote ‘poop’ in its place hence the name Sweet baby poop sauce )
2 Big handfuls of Haberneros (leave seeds in for real
1 Ghost pepper
1 onion
3-4 cloves of garlic
couple of carrots
2-3 tbls spn vinegar
2 big handfuls dried mangos
salt
juice one lime
Soak mangos in 2 cups water
Roughly chop the peppers , garlic and onion and simmer in a bit of oil, stand up wind. Leave the seeds in for heat and that extra level of ‘the baby just moved onto solids’ look.
Add chopped carrot, simmer a bit more
Pour in vinegar , mangos with water, lime juice and salt
Use a hand blender and blend well in the pan
Simmer to remove water and reduce down to desired consistence
add lime juice/vinegar /salt to taste. I over did the slat and added sugar to counteract , it worked out ok.
Enjoy
The one thing I don’t like at Nando’s Peri Peri is the sauces. Always skip them.
I love Nando’s spicy garlic sauce. It’s perfect for adding to chicken.
I ate the snot out of that stuff when I spent a month in Belize. Dee-licious.
What I didn’t know until just this minute is that Marie Sharp’s used to be Melinda’s Hot Sauce … which – maybe not surprisingly – I also loved.
I used to be a Tabasco guy, until I discovered Secret Aardvark habanero hot sauce. So many hot sauce are just heat and nothing more. Secret Aardvark isn’t just hot, it’s also flavorful.
I’d forgotten about Matouk’s. I like it a lot on it’s own but have had a hard time finding foods it really pairs with well. Probably not unrelated but it also seems to go off before I can finish a bottle of it.
When in the Caribbean, I like it on my rice&peas, which I order as a side anywhere I eat.
A co-worker brought some of that into work and let anybody who wanted to try it, back in the pre-pandemic days when I worked on an office. I agree, that is a very tasty hot sauce!
While I’ve never had rice & peas in the Caribbean, I think I’d be wishing for a saltier sauce and probably some vinegar, too.