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Don't know about this Hot Sauce.

This one has been a staple in my kitchen since the late '90s.

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I went through throat cancer treatment last year. Last radiation/chemo was October 21, then around December complications showed up, in the form of a radiation burn in my throat. One of the side effects of radiation/chemo is that all of my taste buds were destroyed. As they regenerated, I could not eat anything acidic or spicy for a large part of this year. Two months ago I began to be able to eat acidic foods--yay tomatoes and pickles! I am only now able to eat a very small amount of moderately spicy foods. Siracha? One small dab on food, once. After that it's still too much.

I can't wait until I can eat spicy food again. I plan on a huge Sichuan feast when I can!
 
I'm more of a "heat that has a purpose/flavor" than heat for the sake of heat. So, today i made a blend of ripe jalapeno, ripe serrano and cayenne, with a couple Tobasco peppers thrown in. White distilled, apple cider vinegars and pink salt. That's it...
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I have some about two weeks into a ferment...great for the microbiome. And some home smoked that I still need to turn into a chipotle-style sauce, though they're not all jalapenos.
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You can find Cholula or Valentina everywhere on the tables along the South coast. This stuff just isn't for me. Most of these Mexican and texmex restaurants will have fresh salsa with chips. The fresh stuff is generally amazing in comparison.

Two favorites is Melinda's ghost pepper(medium heat) and the Crystal sauce is mostly for Cajun and Creole.

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Fed ghost pepper sauce covered bread slice to a pesky squirrel trying to get in the roof. It wanted more! Stuff's addictive.
 
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