Best I can find locally is Enconas Carolina Reaper sauce but I will say it’s nowhere near hot enough to justify that name imo. Always a bottle of Sirracha handy as well.

I used to use Franks or Franks Buffalo sauce in everything. It’s not very hot but has excellent flavor.

Now you made me go count: I have 7 different ones on the counter plus 5 in the fridge, more if you count horseradishes and spicy mustards (probably the empty bottle in recycling doesn’t count). I love the home made one, the chili crisp, and the dragon sauce, but my best answer to the question has to be Mellissa’s because I have so many of their flavors. They’re all a little different: maybe sriracha is good with one food but too sweet for another. Maybe I want to taste that Louisiana flair on my shrimp but that chili can stand up to reaper sauce

I love spicy olive oils infused with chilis

Scandinavian Gold from PepperPalace. A lot of Pepper Palace stuff is good.

El Yucateco Black Label Chile Habanero

Vicious Viper has a really nice taste and has my preferred hotness level.

i love yuzu kosho, most brands are fine. i’ll put it on anything remotely asian. panda express gets the yuzu kosho. instant ramen gets the yuzu kosho. homemade gyuudon gets the yuzu kosho. plain white rice gets the yuzu kosho. its so good

Grace Hot Pepper Sauce. It has this tangy, buttery flavour and a nice amount of heat that accentuates food without melting your face.

I think they use a few different peppers in the mash as while it has a little of the apricot fire Scotch Bonnet taste to it, as you’d expect from a Caribbean brand with a bunch of Scotch Bonnets on the label, it’s not the predominant chilli flavour here. I think the mash gets slightly fermented too due to that buttery taste the sauce has.

Before the pandemic it was 50p for an 85ml bottle, I miss that. £1.50 for the same size bottle still feels like a rip off.

Edit: just looked Grace Hot Pepper Sauce up as I’ve been thinking about it all day now since making this comment, and their website says the peppers used are a blend of Habanero and Cayenne in the mash. So my tasting apricot fire is likely a placebo from the image on the label, lmao.

Those Wings brand little packets that are white on the front and clear on the back

It really depends on the dish and what you want out of the hot sauce.

My general, everyday preference is Cholula or Crystal. Both those have a distinctly hispanic/tex-mex flavor profile. For east and southeast Asian cuisine, I prefer Sriracha. If I really want the hot sauce to be the focus of the dish, I tend to prefer Marie Sharp’s, especially the carrot or grapefruit varieties.

Dirty Dick’s. Besides the obvious, being able to say “Hey, lemme put some dirty dicks on your taco,” and the like, the stuff is phenomenal. It is not for everything, like, say, a Tapatio would be, but I use it most of the time.

Dirty Dick’s is a sweet heat, and they kill it in both departments. Nowhere on the bottle do they advertise how many Scoville units, because it’s silly. They created a sweet yet spicy sauce that is perfect for pulled pork, or beef/chicken tacos, pretty much anything in the tex-mex spectrum (the texmextrum, if I may).

I have yet to try it with Asian or Indian fare, and I won’t even begin to speculate, because I am far from some culinary genius, I just follow recipes well.

So yes, allow me to shill for putting dirty dicks on your food.

Crystal and Sambal, depending on the dish. Tabasco if it’s gumbo or soup or whatever but Tabasco is more concentrated and I like it best as an ingredient than as a sauce.

My wife got me a bottle of Da Bomb as a joke for Valentine’s and I’ve been working through that for over a year.

Sirracha because it’s easy to get everywhere. I also make my own Vietnamese chilli oil.

Marie Sharp’s, a hot sauce company out of Belize. Sooooo good.