I’m currently in love with Cholula. It’s fantastic. It seems as if many stores don’t carry it, though.
I second Cholula.
By the way, in my neighborhood there is a little stand that sells about 1,000 different brands of hot sauce, from Mild to Certain Death. Every once in a while I buy one just to see what else is out there, but I always go back to my hottie Cholula every time.
There’s a BBQ chain down here that has a “Wall of fire”, about 50 or so hot sauces to choose from. I would usually pick 3 or 4 sauces, and ALWAYS found that mixing them produced the best sauce. Almost no matter which sauces were chosen.
The finest sauce in the word would be all 50 mixed together, I suppose.
No disrespect, but I find cholula far too vinegary. Not as much as Tobasco, but still so much that if I put enough on eggs to get the fire I like, the fumes make me choke. Plus, it tends to irritate me… ahem… later. This only happens when I ingest chile seeds, so they are using chile seeds to amplify the heat, and that’s cheating AFAIC.
My overall favorite is Pico Pica. It’s peppery and firey and cuminey, unlike many others. Although you do have to watch out for the occasional chile seed, at least you can see them and avoid them.
It’s standard-issue catering truck sauce, probably because the cumin makes it absolutely fantastic on eggs. I also like it on refried beans, and it’s good on beef, too. (For pork, I like chile verde.)
Another fave is Sriracha chile garlic sauce. It’s hot, hot, hot, but also sweet and garlicky. If you can stand the heat, it makes a great dipping sauce for fried potatoes, grilled chicken strips, and on top of eggs and pizza.
Yes, pizza. My friends and I once found ourselves with a plain cheese pizza in front of us and were a bit underwhelmed by it alone. Then we put som Sriracha on it, and Bam!
I once read a LA Times article about the factory… the stuff is junk food quality, mass produced out of tomato paste, corn syrup, garlic powder, and chile powder, but it’s damn good, and its popularity in Southern California has exploded.
Well, my collection is well up into the hundreds, but the pepper sauce I use more often than any other is Crystal. It goes on just about everything. More flavor than Tobasco, with less “bite.”
Sriracha is good, too. For real flavor, buy Tiger Sauce. It looks deadly, but is oh so good! It goes in soups, gravies, beans…just about anything. Look for it…most big chain stores carry it near the Oriental Foods. 
Among the sauces generally available I like The TRY ME ones.
Cajun Sunshine isn’t really hot but has a nice blend of Spices.
Yucatan Sunshine is hotter, and has a good taste as well.
Dragon and Tiger sauce are pretty good as well. Not paryicularly hot, but good flavor.
I love hot sauces!
Sriracha is a favorite over here. I use it like spicy ketchup, on anything that would normally take ketchup. It’s also a primo ingredient when I make chilis or tomato-based sauces. I notice that “trendier” Asian restaurants often keep bottles on the tables now.
I’ve never been a Tabasco fan, preferring Crystal or the one in the simple yellow labeled-bottles for an “everyday” hot sauce.
Lately I’ve been loving the Batch 81 Three-Pepper Chili Sauce from Quizno’s Subs. You can squeeze it on your subs there, but I liked it enough to buy a glass flask-shaped bottle to take home. It may be “uncool” to like because it is so sweet (it contains high fructose corn syrup as one of the main ingredients), but I love the blend of the sweet against the spicy. It tastes more like a spicy barbecue sauce in this regard, but that is a good thing in my book.
I also crave good salsas, especially anything with chipotle peppers (mmmm, smoky!) or fruit like peaches or pineapples–again with the sweet vs. spicy that I love so much.
Another Pico Pica fan checking in.
I also like Tabasco. The green version isn’t bad, but the chipotle version is simply awesome. If it came in larger bottles, I’d barbecue a big piece of meat with it.
I like the green Tabasco, but I can’t seem to get it here any more.
Well, Mangetout, CARE packages can be arranged! 
I’d be willing to ship you a case of the green in exchange for some Manxian delicacies of quasi-equal value. Drop me a email if this strikes your fancy somehow.
My favorite is Sachs’ Habanero Sauce with Garlic and Cumin. The garlic and cumin are a nice counterbalance to the rotten-fruit flavor of the habanero, and there’s plenty of heat.
I hate hot sauces that are just HOT for the sake of hot. I want flavor, too.
Sembal olek is the best chili paste ever. Actually, I think the words probably mean “chili paste”. It’s Asian, but is yards above most so-called hot sauces.
I have several favorites depending on the mood I’m in.
Yes, Cholula is one of them. I use it mostly on weekends on my homemade egg + sausage + cheddar on english muffin sandwiches.
I dearly love El Yucateco red. I’m well aware that the green packs more oomph but the red tastes better.
From somewhere down South comes Scorned Woman Hot Sauce, which has an infusion of black peppercorns added to the customary skinny red peppers. Distinctive and delicious.
And yeah, I do pull out all the stops occasionally. There’s no substitute for Blair’s MegaDeath, which actually does have taste and savor underneath all that brimstone. I like to drizzle about 6 little drops of Blair’s onto tuna salad with provolone melted across the top.
I completely agree. Ever since my first taste of the Chipotle Tabasco, that has been far and away my favorite.
Oooh, I gotta get me some of that! Chipotle = YUM.
Lots of good hot sauce here:
Sriracha is the best , IMHO. It’s ‘different’ is the only way to explain it. It’s also called Rooster sauce, and is noted by the greeen squeeze cap.
It’s different because you can squeeze it onto toritilla chips, or spread it on grilled chicken or pork, or use it to make ketchup spicy.
I use it on hot wings, burgers, hot dogs, and numerous other things.
It is actually part of the reason I can stay pretty fit. It dresses up grilled chicken so well I enjoy what might be a bland meal otherwise. I buy turkey franks that are like 60 cals each and use Sriracha to make them good.
The company that makes it has some other sauces that are awesome as well. Simple web searches will find it. In the Philadelphi area, there are no shortage of Asian markets that carry it.
Sriracha is the hot sauce of choice in my house. It’s hot, but not too hot, and it has that great garlic kick. I use it on pizza, fries, in asian dipping sauces, in chicken broth for kick, with pierogies…
And of course I misspelled it. It’s sambal oelek.
I would drink Crystal hot sauce like water if that didn’t ultimately sound so disgusting. It’s pretty light on the actual “hot” factor, but it just makes everything you put it on taste so good. I had some french fries from the deli in my building on my desk and I sprinkled some Crystal on them, then walked away for a second to get a napkin or something. In that time, 4 people had to walk by my cubicle to see what smelled so good. I put it on everything. One of my favorites is to put it all over a baked potato, and then instead of using sour cream I put on some blue cheese dressing. Kind of like a buffalo baked potato.
We grow fresh chiles and jalapenos and my hubby has been experimenting with homemade sauce, but it’s still trial and error. It either ends up so friggin hot you can only use a tiny bit and it ends up going bad (remember, it’s fresh so you can’t keep it on the fridge door for 4 years like Tabasco) or just turns out like watery pureed peppers.