I *like* the flavor of Tabasco. It’s what I use when I don’t want heat, but vinegary flavor with a touch of pepper.
My oldest loves it. Douses many a food with it. She even puts crushed red pepper flakes on her pizza now. Eventually, we’ll get some Sriacha in the house as well.
The thing is, if you’re not a chile-head, Tabasco *is* hot. It’s like me telling people a .45 has “light recoil” because I’m so used to shooting 10mm. It does, but only in comparison. Heck, my mother in law cannot handle plain old black pepper, so to her Tabasco would be fresh, nuclear waste that would give of Cherenkov radiation in her saliva.
I am a hot sauce snob. I have 50 different ones.
But in our house, its Tabasco on eggs, burgers and oysters. Franks Hot on Chicken wings, or Pizza, and Cholula on burritos and tacos’ But I like it poured over the grilled jalapenos.
I have all these and many more. The Colon Cleaner is as advertised!! http://www.gourmetmikes.com/hotsasaset.html
In NE Florida we have Datil Pepper sauces. The Datil is a hot pepper brought to Florida by Minorcans(Spanish) in the 1700s. Many people in St. Augustine make their own and give it to family and friends.
It’s great on seafood of all kinds, but taste great on fries, etc. I mix a little into my cole slaw.