hi y'all;
i'm not a fan of any sauce, as condiment.
many restaurants in NO use crystal, local brand(i lived blocks from the factory) & the family is married into the brennan clan(commander's palace & 6 others).
personally i only use tabasco products(family friends from 19th c.)
regular, jalapeno, garlic, chipotle & habanero. their hot soy sauce is decent to, buffalo sauce i ignore. best all around for flavor profile, heat & flavor enhancement.
i even use the red in my vanilla ice cream base.
only as an ingredient, never as a table additive. i did have a rack of 4 @ my restaurant for customers & sale.
i was a judge for the international chile sauce competition run by chile magazine. tasted well over 200 over the course of 2 weeks. different categories, elimination w/4 other judges. i did that 3 years running, never again. it was the introduction of dave's insanity sauce(the 1st "nature identical" hot sauce, completely NOT vegetable based)
any other "sauce" i make myself.
sriracha, like bacon covered world needs to go back to wherever it came from. it's nice for some things but TOTALLY overused. anybody that says they like things like a bacon sriracha milkshake are have no tastebuds & should never be allowed to even talk about food!!
matouk's from the carribean has an outstanding HOT sauce. it'll seize your diaphram, but has real flavor.
bon chance!
A