We make this at home. Easier than you think. We always have a jug in the fridge. Killer on eggs, pork loin, slap it on rice with a fried egg and it's heaven.Habanero Tabasco is my go to desert island one-sauce-to-rule-them-all option
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I have been favoring Texas Pete's for tex-mexy type stuff....usually leftovers that I've
rejiggered in to something new
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Lao Gan Ma chilli crisp is my latest add...you can put this stuff on pretty much every
cuisine imaginable and it works wonders. Not super spicy, but there are hotter chilli
crisp options out there. I buy three bottles every time I am at the store, one gets used
up quick, second is backup until I get to market again, and the third one I give away to
someone who has not tried it yet....I'M A BELIEBER!
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Regarding hot sauce, I'm over the ones that try to singe off your taste buds. I always go back to Cholula as a daily driver. Although the green Tabasco is sneaky good.
I've also taken to making my own sauce with a base of dried anchos and adding chili pepper powder to adjust the heat.