Back in March, I posted my hot sauce collection --
Clicky here for the details.
Since then, I have added to my collection, and will update my thread with new pics and descriptions.
My choices of late are:
Sriracha Hot Chili Sauce (Thai hot sauce) - great on meatloaf and stir-fry.
Salso de Aji (Bro-in-law got another bottle for me from Equador) -- hot with a nice almost fruity flavor
Cholua hot sauce and Cholua Chiptloe hot sauce -- these are a bit mild for my taste, but they do have nice flavor, if you prefer something without a kick.
Habanero sauce is ok - but IMHO, that pepper is over-used in the hot sauces -- there are so many other peppers out there (like the Aji, and the Naga Jolokia peppers (!) ) that it is sad to see just Habanero sauce after Habanero sauce at the grocery store...
Went to AZ in the summertime, and bought some new bottles of hot sauce as well as a couple bags of dried hot peppers from the "Ranch Market" So next up for me is to make my own special blend of hot sauce - hmm - maybe this weekend. Oh, and I also grow my own hot peppers - this year, it was hot banana peppers, last year, hot Hungarian, and the year before, a nice hot thai pepper.
Oh - and a bit of advice -- work your way up the hot sauce 'scale.' Once you can start to taste the actual differences in peppers on a certain level of 'hotness' then you should move up to the next level. Otherwise, if you don't condition your taste buds, you won't enjoy the different flavors of the hot peppers, IMHO.
-Z-man.