[dennisw]

Tabasco is good with creole/cajun fare which I like but it doesn't cut it with Tex/Mex or South American. I don't know why people are obsessed with eating something so fiery hot they can't taste it. Except for one; my brother in NY. He's nuts.

These super hot sauces and peppers are ridiculous. What you do is add more of a good, relatively low heat, hot sauce or chili peppers to the recipe.

[-YYZ-]

"These super hot sauces and peppers are ridiculous. What you do is add more of a good, relatively low heat, hot sauce or chili peppers to the recipe."

Good point. Now the question is, what sauces actually taste good and have a good kick? For example, I like Tobasco (red and green), your basic Louisiana style hot sauces (like Red Rooster and such), Red-Hot and X-tra hot Red-Hot, and Sriracha chile sauce, but find them all fairly mild in heat. I've had some carribean-style hot sauces that were a lot hotter, based on, I guess, haberneros or scotch bonnets, but I'm not really all that keen on the taste of them. I've had some hot jerk-type sauces that were pretty good, though.

And good tasty suggestions?