I'm not trying to burn my tongue out. I like flavor with some kick for hot sauce or else it overpowers what you're eating if it's too hot.

That's pretty much the problem with the sauce that I posted, it's so hot that you really don't enjoy it, and it's more of an endurance test than an addition to your food.

I was talking about taste. I likes me some hot **** but I don't need it to give me chemical burns.

Well then try Cholula because it tastes bomb and has a kick.

Most definitely will do.

https://static1.squarespace.com/stat...pper+sauce.png

I had a bottle of this but I couldn't put it on anything directly. It was way too much for me. I had to use it only while cooking. I would mix it into chili and what not. It was definitely better for cooking than just adding on top of stuff afterwards.

My main sauce at the moment is Nando's Extra Bloody Hot which is a decent sauce. I have a Tobasco Chipotle for when I feel like wimping out which is more smoky than spicy. I also have a Tobasco Habanero which isn't bad as a basic splash sauce.

http://aeriskitchen.com/wp-content/u...epper_oil-.jpg

I basically use this like hot sauce. Whatever brand. The red oil stuff. I put it on whatever. Eggs, potatos, pasta - sometimes I mix it with blue cheese.

Regular hot sauce I don't buy nearly as often but I usually get green Tabasco. I also use dry red and old fashioned black pepper. Exciting. I don't buy hot sauce for the cute labels.

Also when I go to Taco Bell I ask for a bunch of different sauces and just use their packages. It's good.