Everything from Secret Aardvark and most of Crazy Bastard

• Melinda’s ghost pepper sauce (kinda my default)
• Tobasco scorpion (another default)
• yuca tecca reserve (for tacos usually with another sauce for more heat)
• trappey’s tobacco peppers (for hot dogs, eggs, and chili)
• Melinda’s ghost pepper wing sauce (for nuggies)

Whatever nozzle fits in my ass best so I can boof it.

Goblin Sauce by Torchbearer, made in collaboration with the band Nekrogoblikon. Jalapeno, pineapple, scorpion pepper. Good solid heat, little fruity. Bought a case of it

El Yucateco Mayan Recipe

BOMBA CALABRESE. Sorry, I can’t say it in lowercase. It’s just crushed peperoncini and oil. Yummmmm I put it on pizza, in soup, curry, stew, I dip my cheeses and fingers in it.

Cholula for eggs but it’s hard to find around here.

I’ll be on the lookout for Valentina as it’s been brought up often in this thread.

Cholula garlic, Valentina, Melinda’s habenero garlic and various yellow bird.

Depends what I’m using it on.

Mambo Sauce and buffalo wing sauce for chicken.

Tabasco for eggs.

Crystal hot sauce is my goto. Tangy and just the right amount of heat to casually throw on anything if you don’t want to go into battle mode. Frank’s come close. Surprised that I’m the only one mentioning Crystal.

Secret Aardvark I think would be my second goto if you aren’t looking for a hot sauce with the acidity of Crystal, Tabasco, Frank’s, etc.

Tapatio for me.

My own. I lacto ferment peppers with (and or) garlic, sjalots, ginger, veg, fruit, paprika, herbs, spices. It is easy to make.

Tobasco or a mild cherry hot sauce

Nando’s Peri Peri sauce.

A nice beef gravy. Delicious.

-Homemade garlic cayenne hot sauce.

-Frank’s Red Hot. I put that shit on everything.

-Cholula for Mexican food.