Depends on what flavor I am after, but the old tried and true Tabasco is always a favorite. When I still lived down there I went through the factory, they grow the peppers there and mine the sat from the bay just out side the Island to seal the drums.
Tabasco is indeed a good standard to keep around. Franks is number one for hot wings.
I also make several kinds of my own. Right now I have a quart jar that is a mix of peppers, ranging from cayenne to habanero, good flavor but it will leave you sweating.
Ghost pepper sauce is all heat an no flavor, I have some, but it has very few uses.
I love Mango Habanero dipping sauce, anyone know if they make that purchasable in a bottle?
I make my own hot sauce, and I do use the Bhut Jolokia "Ghost" peppers. If done properly, you can get a good amount of heat without giving up the nice smokey flavor of the peppers themselves.
Went in and got a T-bone @ Chili Poblano, south of Alex on Hwy-9
Chose their ordinary table-sauce, Chipotle, by El Yucateco, Priamo de Gamboa S.A DE C.V. The bottle wasn't a fresh one, a bit sticky on the top, and when I twisted off the cap the sauce inside was BUBBLING UP outside the mouth of the bottle! I dumped a bunch on my steak and ate up. The bottle continued to belch fumes. No side-effects yet, but when I showed it to the waiter he got all apoplectic, snatcheded the bottle from my hand and brought out a new one. I wish I'd kept my yap shut. Tasted GREAT ! ! ! ! I "liberated" the new bottle, and it is sitting in the sun in my dining room. My own home brewed version. VERY tasty but not too HHOTT !
I make a hellacious veggie pizza, with swiss cheese, and green Tabasco is the only way to top it. Also make a Reuben pizza, using swiss, sauer kraut, and dill pickles with green Tabasco.