I add hot sauce to nearly everything savory that I eat, but I've never really had a go-to brand. Usually I've got a ton of tiny no-name-brand bottles around from various gift baskets that my wife or her family got me as christmas or birthday gifts, or my wife will pick up random stuff she finds on sale when grocery shopping. But those are pretty hit-or-miss whether they're actually any good or not, and I crave consistency, so I've decided that I want to find a good all-round sauce (or perhaps a brand of sauce with a few variants), ideally something I can purchase a decent quantity of at a time, either online (direct from the company or Amazon or whatever) or reliably from a grocery store, and just replenish whenever my reserves start to get low. Ideally something that won't break the bank, too, considering I go through it at a decent pace.

I like the taste of Frank's, but I'd rate its heat at a 0.5 and I'm looking for something at least 7 or 8 (or higher). I've tried Tobasco and it's pretty mid on all aspects (and way too watery). I really dislike the flavor of Sriracha--it hits me completely wrong for some reason. I recently tried some Cholula extra hot and its heat is acceptable, flavor-wise nothing amazing but right now based on price/availability it's my top contender. I know there are better sauces out there, and brands that I've either forgotten or never even heard of because I'm not a connoisseur and never really paid much attention, and I don't have the vocabulary to really speak to what I'm looking for flavor-profile-wise, so my question is basically the title: What's your go-to hot sauce? Not necessarily your favorite, but the default you'll happily reach for regardless of what you're putting it on and that you've always got stocked?

edit--Too many responses to reply individually, but thank you all for all of the suggestions! I definitely plan on checking several of the new-to-me sauces out in the coming weeks.

I really like the "Broccoli in Garlic Sauce" dish offered in Chinese takeout restaurants.

I have a few big Asian food markets near me.

Is it possible to buy the garlic sauce the takeout places use in a jar? If so, what would it be called? I imagine there is more than one type of jarred sauce called "garlic sauce" in the world.

Ever since I learned how easy homemade hot sauce is, I try to experiment with a new batch or recipe from time to time. My most recent batch highlights carrot and Ginger, with mild jalapeno heat.

It tastes good, and the ginger is very apparent, but my SO and I feel it's missing something. Of course you can't taste it through the internet, but based on the recipe, can you provide any suggestions for what can help round it out or take it from good to great?

Ingredients:

• 3 carrots, 4 oz
• 1 knob of ginger, peeled, 2.5 oz
• 4 jalapeños, 8 oz
• 4 cloves garlic
• 1/4 of a red onion, didn't weigh
• 1/2c apple cider vinegar
• 1/2c water
• 1/2 tsp kosher salt
• 1/2 bunch of cilantro, maybe a couple of tsp after chopping

Method:

1. Thinly sliced carrots, ginger, peppers, onion, and garlic
2. Sautee until brown around the edges (carrots and ginger took longer, garlic was just for a minute to avoid burning)
3. Blend with salt, water, vinegar, and cilantro.
4. Strain solids

Any ideas on what it's missing? Some kind of tomato product? Something earthy like cumin? More garlic or onion? Something else entirely?

EDIT: Thanks for all the great feedback! I poured a few small samples to test various additions based on your suggestions, and I ended up adding another 1/2 tsp of salt (for a total of 1 tsp), 1/2 tsp MSG, the juice of half a small lime, 1 squeeze of honey (estimated just shy of 1 tsp) and then thickened with 1/8 tsp of xanthan gum since it was really thin.

Next time, I definitely want to try roasting the peppers and veggies, and I'll try a blend of peppers. I'm curious about other ginger preparation methods, too, such as raw, roasted, or powder. But for a mildly hot ginger sauce, I'm calling this experiment a success!