Stirfrys
Jerk
Wusabi
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That can happen too all the hot sauces…they all use the same type peppers in most of them and Sriracha is suspending summer production in the last story I seen from them…3 states that grow most of the peppers are having very small growths of peppers due too lack of water and rain…
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I am not a big fan of hot sauce. I keep a bottle of Frank’s around, but I rarely use it.
If I want heat on my food, I use various peppers like cherry peppers, or jalapeños, or a spicy salsa. As I get older I tend to avoid spicy food anyway.
I love this topic! So much fun to read. 
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I like Sriracha
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Iguana Radioactive Atomic Pepper Sauce.
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I’m not really big into spicy stuff but I usually keep a bottle of the old Mariachi in the fridge to put on eggs.
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This.
To fanatics I’m sure it’s as pedestrian an option as exists, but I’m not one for turning food into an endurance/pain test. And while I can do hot, up until a point, beneath the heat there has to be something else worth tasting.
If all that’s left outside of the heat is burnt vinegar, no thanks.
A Chinese brand - Lao Gan Ma Spicy Chili Crisp Sauce.
It’s really yummy.
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Same, i live in a home full of people with weak stomachs. I don’t even have a resistance to spicy food anymore, and i loved it 
As someone who makes sushi for a living and uses sriracha in over half of the things we make, this news was concerning
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The last dab is tasty for like 2 seconds then you can actually breath fire.
Also im a jerk and had my mom try it and didnt warn her how hot it was
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Way too many to list. For example I like my burritos with red hot, eggs with tobasco, soup with siracha, the list goes on. Enjoy so many 
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I’ll tell you, in my experience, this isn’t true at all.
I’m a chilihead. I’ve “fallen in” with a fairly large crowd of local chiliheads who grow and share peppers, sauces, and other high-SHU products.
Personally, and based on the behavior I’ve seen in them, our love for super-hot peppers and sauces does not, in any way, diminish our love for milder sauces.
Ketchup is the most pedestrian condiment, and you know something? It’s delicious. I don’t usually put Mad Dog on my fries (this is just an example as I don’t actually consume carbohydrates of any kind), but if I want to spice my fries up, I would opt for sriracha because it has the consistency of ketchup, some heat, and a delicious, savory, and robust flavor profile.
The most advanced chilihead I know (has eaten 20 Carolina reapers at once for a challenge before)'s absolute favorite hot sauce is Frank’s.
I think when people are new to chasing the heat, they imagine it’s like leveling up in a video game and once you’re a big chilihead, little burns don’t do it for you anymore. While you won’t get the same endorphin rush with small burns, we still enjoy them just as much as we ever did, and the chilihead club is not one based on elitism.
If you can’t handle anything hotter than tabasco sauce, but you put it on everything because you just LOVE the heat, guess what? You’re a chilihead, too.
It isn’t about trying to be a tough guy, but about appreciating the pepper and its unique contributions to our collective culinary culture.
Tapatio, Dave’s Insanity Sauce(actually has a nice smokey flavor to it), and probably gonna be eviscerated for saying this but Tabasco(again, enjoy the flavor even if it’s pretty basic).
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