>>12364347
It's not the kind of hot sauce you'd put on mexican though, you want a few different kinds. I like Tapatio as my staple for Mexican, Tabasco for eggs and hashbrowns, crystal's for certain southern dishes (especially chicken), a Caribbean sauce for island fare, sriacha for certain things (i like to use it to give a little extra zing to a tomato based sauce) and finally a homemade concentrated, high heat sauce designed to have one to two drops added to a dish to give it a kick, never for table use. Plenty of brands are out there for a high heat sauce but it makes relatively little difference since it's not being used for flavor but to accentuate other flavors in a dish.
>>12364511
>all heat little flavor
this is only acceptable when used as heat for something like chili where you may be lacking heat with just traditional ingredients, a sauce like this should never be directly applied to a meal. Only cargo cult commodity masculinists do shit like sperg out over raw heat and think that heat is good in and of itself and not something which helps to bring out the other flavors in a dish.