Tabasco is perfect.
Sure there are hotter sauces. And you should have them in your kitchen. But the author makes a great point when he mentions the acidity of some sauces.
And if your goal is to make your meal uneatable, then yeah. Load it up with any number sauces with 6 and 7 million Scoville Units.
I grew up with Tabasco on the table. Being a Loosiana boy and all. A little splash on morning eggs. Key ingredient of red beans and rice. Tabasco’s Habanero sauce gets the fruity flavor notes just right. Alas, can’t appreciate it as much since I lost my sense of smell.
