LOL—there are hot sauces out there that make Tabasco seem like ketchup . . . that being said, Tabasco is fine stuff (the original).
Yeah, there are sauces out there hotter than Tabasco but are they BETTER?
BTW, there is a strange notion that South Americans love hot spicey sauces. Not true. Mexicans and Central Americans down to about Guatemala love spicey foods but south of that...absolutely not. My wife is from Venezuela and none of her relatives and it turn out, almost nobody, in the surrounding countries like hot food at all. One time my wife actually took a bite of slightly spicey fried chicken and was instantly revolted. Also she can’t understand when I say I live to feel the heat in my ears and chest.
The bizarrely hot ones are really more of a novelty, something you’d try on a dare. They’re not particularly edible or useful.
That said, I enjoy the variety that has come into existence over the past decade or so. There are old standards that have withstood the test of time such as McIlhenny Tabasco.
Then, there are regional and even local favorites, some just as old. There’s a widely distributed, inexpensive Louisiana hot sauce that relies much more upon cayenne, sort of a sweeter, “mmmmm” kind of heat that I love, named Crystal.
The local fave is more vinegary hot and works well with wings or even vegetables, shines as a table condiment. That would be Texas Pete. Above and beyond the regular red sauce, they have bottled, pickled hot peppers in vinegar, used almost exclusively on collards and other cooked greens. Delicious, just enough bite and just enough tart to counterbalance collards which are a little sweet for a green when cooked in the traditional southern manner.
I’m under the impression that most places have their own, online sales have broadened availability and interest.
Some TV show featured a visit to the Tabasco factory. I was surprised that in the fermenting area, a fork lift’s life was shortened by around 18 months from the corrosion.
That’s not to mention the show’s host had a bit of trouble keeping composed during that portion. “If you’re not used to fumes, they can be a bit irritating”.