I too don't like when the vinegar is strong. I like the taste of the pepper which is why I'm more into white pepper, black pepper, and curry. That said, I've had the Tabasco green chili and the Chipotle and both are not bad--I'd like them better if it weren't for the vinegar. I'm more into the powders.

My favorite was a wonderful African red pepper powder. On the opposite scale, I also have something called "Death Rain" which is supposed to be composed of pure capsicum powder. It was all the heat without the taste. Theoretically, you can make anything spicy with just a very very slight amount.

Depends on what you want from your hot. Tobasco makes some fine products. That being said, if you prefer a more non vinegar based hot sauce Tapatío sauce is pretty good. I like wasabi as a good alternative hot. Though if you really want to feel the heat I can only recommend Blair's Death Sauce. The reserve hot is so strong, a couple of drops can make a vat of chili "hot".

That's why I hate packaged pasta sauce, every brand I've purchased has a lingering vinegar taste.

El Yucateco's green habanero hot sauce has a nice flavor / heat balance to it. I mix it in with ropa vieja or rice or top a burrito or chicken with it. Tabasco is good on hamburgers and chicken. Cholula if nothing else is available. Tabasco or other vinegary hot sauces work well in salads as or with a vinaigrette. Ground cayenne works pretty well in soups and sprinkled on things, too.

Sriracha tastes too sweet to me so I don't usually have it.

I remember trying one of the really hot sauces at Buffalo Wild Wings (maybe "Blazin'", I don't remember) and that was by far the spiciest thing I've ever eaten, perhaps the only time it was so hot that my eyes watered the entire time. Most chain restaurants say things are "hot" or "spicy", but Buffalo Wild Wings truly means it. If you're able to get ahold of the sauce (they sell it in bottles), it might be something to try.

I also love SPICY food. I like to have my eyelids sweat. I grow a lot of my own hot peppers and make a variety of powders from them all. here's the only hot-product I buy, I love to mix it with ketchup, put it in soups, baste wings in it, and sometimes just straight dab it on my tongue when I want some kick in my face. It's not very vinegary at all, and mostly tastes like perfect yummy habenero+jalapeno blend.
I find the Bhut Jolokia's to have better flavor by a LOT, but of course it is just personal preference. Straight habenero's tend to be a little sweet for me to like a lot (but I still use/eat them, usually mixed with other peppers) whereas the bhuts (while still have that slight sweet, it's not as much) have a bit more depth of flavor and of course are hotter. I REALLY want to get some seeds of this. I followed its development and celebrated the official release and the "hottest ever" announcement with them (in spirit only.) I love the look of them too! Evil witch faced peppers!

You guys could always get some Source Hot Sauce infused beer. Home brewed to perfection with 7 million heart pounding scovilles! XD

The Source Extract (Hot Sauce) Infused In beer ***Vomit Alert***
https://youtu.be/4mVdcj7Q-Fk?t=193

After it's opened, does Tabasco need to go in the refrigerator for conservation purposes?

This. I absolutely love them and am generally really careful not to touch my face after cutting them. And I was absolutely positive I hadn't a few days ago - but something must have gotten in my eye anyway. Aaaargh.

According to the McIlhenny Company, the makers of Tabasco, refrigeration is not required. The only benefit to refrigeration is to slow the process of any color changes once the bottle has been opened.

Hi. My name is BoxOfSnoo and I'm addicted to Tabascohol. I love vinegar and spice and Tabasco is such a great blend of both. Not as fond of Sriracha because I don't like salt as much as vinegar.

But you do have to try El Yucateco stuff, green, Caribbean, extra piquante (yeah it's hot, a dab will do ya). Totally great.

No, it's not endagered.

And no it doesn't need to go in the fridge, just a cool dark place like an attic or under the house.

These guys are great

http://www.ringoffirehotsauce.com/

From Mike and Dianne.

I've been using this sauce for 5 or so years.

"Perhaps, Mmmm. But, you know, this is the one. Yes, yes yes... I saw three of these parked outside the local Starbucks this morning, which tells me only one thing. There's too many self-Indulgent wieners in this city with too much bloody money! Now, if I was driving a 1967 275 GTB four-cam...

You would not be a self-indulgent wiener, sir... You'd be a connoisseur.

Precisely. Champagne would fall from the heavens. Doors would open. Velvet ropes would part."


Wieners keep it in the fridge. Connoisseurs do not. Be a Connoisseur!

That sounds awesome! I'll definitely keep it out of the fridge.