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I ran out of my favorite day to day sauce last week, Valentina's, and found it out of stock in the area.

This is my current pantry stock of unopened sauces (all Canadian) and all too hot for day to day use:

And these are currently in use (again all Canadian):

The Damien's sauces are very good (especially the LZ with fish. 

I also have these jellies. The PC hasn't been tried yet. The Mango Reaper jam is really good when used in moderation (especially with Brie or Liverwurst).

I've used many others such as Frank's, Tabasco (and many clones), Siracha type sauces......etc, etc.

My question to dedicated and casual users is what do you use and why. I'm certain I can pick up some tips here.

I did a search for a hot sauce topic, didn't find one, so decided to start my own.

I ran out of my favorite day to day sauce last week, Valentina's, and found it out of stock in the area.

This is my current pantry stock of unopened sauces (all Canadian) and all too hot for day to day use:

And these are currently in use (again all Canadian):

The Damien's sauces are very good (especially the LZ with fish. 

I also have these jellies. The PC hasn't been tried yet. The Mango Reaper jam is really good when used in moderation (especially with Brie or Liverwurst).

I've used many others such as Frank's, Tabasco (and many clones), Siracha type sauces......etc, etc.

My question to dedicated and casual users is what do you use and why. I'm certain I can pick up some tips here.

I did a search for a hot sauce topic, didn't find one, so decided to s,tart my own.

I ran out of my favorite day to day sauce last week, Valentina's, and found it out of stock in the area.

This is my current pantry stock of unopened sauces (all Canadian) and all too hot for day to day use:

And these are currently in use (again all Canadian):

The Damien's sauces are very good (especially the LZ with fish. 

I also have these jellies. The PC hasn't been tried yet. The Mango Reaper jam is really good when used in moderation (especially with Brie or Liverwurst).

I've used many others such as Frank's, Tabasco (and many clones), Siracha type sauces......etc, etc.

My question to dedicated and casual users is what do you use and why. I'm certain I can pick up some tips here.