Hot Sauces - what are you using?

[RAT900]

Some of the sauces on the market transcend flavor and enter into the Chemical Burn zone

and are probably more suitable for stripping paint and varnish

hot for the sake of hot is meaningless without some level of mitigating balance and flavor

[Buckethead]

and are probably more suitable for stripping paint and varnish

The label on Dave's Insanity Sauce clearly states:

"A great cooking ingredient for sauces, soups and stews.

Also, strips waxed floors and removes driveway grease stains.

Enjoy!"

Followed by the warning: "Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems."

[fastwin]

Sriracha is about my practical limit. Beyond I don't get much enjoyment.

I use the sriracha as a base for my special wing sauce concoction. 

I need to give this stuff a try.

I kind of feel the same way. I don't view eating spicy food as a contest of who can survive the meal. I like tex-mex and Thai meals with a kick but I also don't want to regret eating the meal for the next 6-8 hours... and emptying a bottle of TUMS.

[DanTheMan]

If fresh salsa is not available i use Tapatio

[ManaloEA]

Some of the sauces on the market transcend flavor and enter into the Chemical Burn zone

and are probably more suitable for stripping paint and varnish

hot for the sake of hot is meaningless without some level of mitigating balance and flavor

Some hot sauces are only made so that people can prove how macho they are. I used to eat habanero salad (kinda like cherry pepper salad but with habanero's). Yes I could take it, but the hot was so overpowering, you could not taste anything else.

[teddy037.3]

tabasco, cholula, sriracha for most everyday stuff.

frank's is good, and I also have a bunch of random hot sauces from ATL when my sisters went on vacay (mostly habanero stuff, dave's ghost pepper, etc.).

retired coworker made this rocket-hot chili shoyu* which was good on anything you'd put shoyu on.

also, whenever I see a bottle of chili pepper water in a local restaurant, it usually wins over anything on the table.


:edit: *soy sauce I keep forgetting that's how most folks know it 

[Oldfisti]

Nothing too crazy here.  I keep Crystal, Sylvia's ans Sriracha in stock at all times.  They tend to last a while as I'm the only one in the house who likes anything remotely spicy.

[Speedbag]

I also really like this stuff drizzled on tacos and similar foodstuffs:

http://www.panolapepper.com/zencart/index.php?main_page=product_info&cPath=65&products_id=198&zenid=4d5d3f3ced68f025727b7748f6ed5e37

Tasty stuff.

[sno_duc]

Here's one of our favorites, roasted garlic 
http://www.asskickin.com/generalhotsauces.php

[lethe]

The sauces that got smuggled to me from Panama were very good, particularly the Caribeno.
As for stuff I can easily buy locally, these guys have some tasty ones. http://www.tropicalpepper.com/

[bevel]

When my wife and I head out for pho, we kill two solid fingers out of a large Sriracha bottle 

And I'm addicted to the Tabasco Chipotle they introduce with Chipotle restaurants a few years ago. I seriously kill half a bottle every time I'm in there.

[Mike_D]

I'm a fairly devout pepperhead who always has fresh habaneros and scotch bonnets on hand and several different bottles of hot sauce of varying intensity in my fridge.  Two of my favorites are Melinda's fire roasted habanero and garlic sauce and Melinda's Naga Jolakia Sauce.  Unlike something like Dave's Insanity or Nuckin Futs sauces (also in my fridge) which are just hot without much flavor, the Melinda's have good flavor and heat.  The Naga Jolokia isn't a brutal all-at-once onslaught of pain, but rather an ever-increasing burn that feels like your head is being slow-roasted and doesn't quit until you're soaked in sweat.  It's awesome.

[DarkMonster620]

To the guys who got the sauces from me, those I keep always in the fridge, also use, Congo in its 3 varieties or D'Elidas, which can be purchased here, http://panamarts.com/store/index.php?main_page=product_info&products_id=8
they have a 'Sweet 'n Sour hot' sort of thing ...vey good stuff too ...

http://www.proluxsa.com/english/hot.html this is the Congo brand, they have a Culantro, a relative of coriander, based sauce instead of red or yellow-orange is green ...

Soon you shall be receiving pms with Paypal address for your orders if you like ...

[Oldfisti]

While we're on the subject, Should hot sauces be refrigerated? 

None of mine specify so they're in the pantry for now to save space in my small fridge.

[DarkMonster620]

it depends, I have to do it because of climate ... temps averaging 27°C and 85% humidity ... mold builds up real fast ... and things go sour real fast ...