Hot sauce recommendations?

I've been a fan of Sriracha for several years, but have recently been expanding my options.  

Perhaps a little TMI, but without the worry of "butt burn", I've been able to really enjoy hot sauce!

I've purchased and tested the following:

Sriracha
Frank's Red Hot Original.
Grace Hot Pepper Sauce.
Tabasco Original.
Great Value Sizzlin' Sauce (WalMart brand)
Cholula Original
I like them all, except the one from Grace, which tastes "off" (my daughter says it tastes like olives).  The Siracha, Frank's and Cholula are the most flavorful.

Do you like hot sauce? What are your favorites?

Hello Megan, welcome to permies.

Our household is definitely a chili sauce den.

Here's a selection of the sauces currently in our cupboard.

The homemade ones are the sweet chili sauce; a chili, garlic & ginger oil and a fermented salted black bean, ginger and garlic chili oil.

When this year's crop is ready, will dehydrate some and lacto ferment a Tabasco style chili sauce with some added horseradish.

Who else makes their own hot sauces and is willing to share their methods or recipes?

Dear hubby will only use the brand `Louisiana Hot Sauce`.

I am not a hot sauce fan though as Megan mentioned I like `chili sauce` instead of ketchup.

I used to make a sauce that was really good on crackers though I have not been able to duplicate that in recent tries.

Welcome to Permies!

Cholula Green Pepper Hot Sauce is my go to.

i usually make my own. my favorite commercially made one is probably marie sharp’s green habanero/nopal. it’s made in belize but available in the states too.

In terms of commercially available, I like Tennessee Sunshine.  While it does have heat, it also has a good  deal of flavor.

My husband loves Sass from Fab Ferments. It is a 6 month fermented hot sauce.

Melindas makes some good ones. The basic ones are in the grocery stores here but online is where they keep the good stuff.

Blairs is my go to for killer hot stuff, the kind you where you put a few drops in some chili, not necessarily on a taco hahaha. I like "After Death".

I have been making fermented hot sauce from my peppers but it has never been a good as my first batch which was fiery ambrosia. 2024 is the year though!

I like many sauces. Marie Sharpe’s, like Greg said. It’s habanero hot, but also has a good, rather sweet carrot flavor behind the heat, and not as acidic as others. Cholula and Tapatio are good medium heat red-colored sauces that are savory and low-acid. Good on tacos or eggs. Tabasco is great in certain foods where you want an assertive vinegary heat.

If I can find it and stock up, I try to keep Yucatan Sunshine as my "edc".

It's got a decent amount of heat and a ton of flavor.

I've found I like more heat than most hot sauces will offer unless I use unreasonable amounts, though, but if I use Dave's Insanity or something then there's not much flavor, so right now I'm in a bit of a piquancy dead zone...still, Yucatan Sunshine and the like are tasty so I use them.

Yucatan and Cholula both have great flavor!
But like Ned said, not the amount of burn I'm looking for.
When Sriracha was expensive for some reason I tried Yellowbird - with Habanero Peppers, Garlic, Carrots, and Tangerine - Plant-Based, Gluten Free, Non-GMO - Homegrown in Austin, TX. A really fantastic thicker sauce with some burn and a different flavor profile and price point. They have different versions with different peppers that I haven't tried yet- I usually cook with hots from my garden.

Almost forgot...I bought this one mainly because I got a kick out of the branding and bottle design, but it turned out to have great flavor too: