Tabasco is one of several “hot” sauces I use. For certain uses there is no substitute for its vinegary hot flavor like for raw oysters, eggs and hash browns. For Asian dishes I prefer Siracha with its smoother heat and lack of strong vinegar notes. A new sauce in my repertoire is Truff which adds the deep earthiness of truffles...amazing in Bloody Mary’s. Sweet Thai chili sauces in certain Thai and Vietnamese dishes and of course Cholula sauce for Mexican dishes.
try huy fungs chili garlic