1. Trappeys Bull. Basic Louisiana sauce, and not that great but it's cheap. I use this for southern food like fried chicken and collards etc.
2. Cholula. I'm sure you've all had it. Basic.
3. Valentina. Only really use this for frozen burritos and cheap mexican food. Has a strong taste.
4. Louisiana Gold. My new favorite louisiana style sauce.
5. San Pedro Pequin. My favorite for frozen burritos and meat tacos etc. Strong taste but I like the flavor a lot.
6. Zaaschila. New one I found recently. It's okay. Brighter flavor goes better with fish and shellfish or to spice up salsa.
7. Tapatio. The ubiquitous Tapitio. Does every mexican restaurant have a bottle?
8. Ocho Rios Scotch Bonnet. This goes with fish and shellfish great, and goes into a grilled jerk chicken marinade. Pretty hot.
9. Sriracha Cock Sauce. Everybody should have this. If you don't go get a bottle. I put it on fried eggs, fried rice, noodles, soups shit pretty much anything. It also goes really well with a beef pasta sauce, especially if the sauce is of lower quality. Dress it up.
10. Linghams Chili Sauce. This is a great sauce, but it's not really a hot sauce so to speak. I use it to season soy dipping sauces for fried dumplings, which are some of my favorite food. Black vinegar, a clove of garlic, and some chopped cilantro go great with Linghams.
11. Pickapeppa Sauce. Not a hot sauce. I use this in marinades. Good complex flavor but I use it in small quantities so the flavor doesn't overwhealm.
12. Sambal Oelek. Crushed chili. Simple straight flavor, it's mainly just chili. Some of them contain a lot of garlic, so be sure to be aware. I use this just to make food hotter, and usually use it during the cooking process instead of on the table. It's a great ingredient and one I go through a lot of.
13. Har Har Chili Sauce. Alternative to Sambal Oelek. I will just buy and try out a new couple of chili products every time I go to an asian market. This is pretty standard quality and nothing to seek out at all.
14. Chili in Oil. This is great if you need a little chili oil, or you want to spice up food after it hits the table. Great in sauces, it has a toasted almost indescribable flavor. Another random purchase that I have been using in my dipping sauces.
Well there you have it. I USUALLY have a bottle of Tabasco lying around somewheres, but I just had a fried shrimp feast and it got used up. I just can't eat oysters (raw or fried) or fried shrimp without Tabasco. Must have been some impressionable moments during family beach trips when I was a kid, going to oyster bars with my pops.
