I generally dislike barbecue sauce. Too sweet and gloopy for me. But if it’s smokey and spicy, I’ll have some on ribs. E.g.
But barbecue sauce aside, I am a condiment consumer. For hot sauces, there can’t be just one. I like to match them to the occasion. There are three that I think go with all Mexican food, and are similar enough to interchange: Cholula, Tapatío, and Valentina. Not super spicy, but big flavor enhancers. Cholula is the easiest for me to get in the grocery stores here, so she’s always in my pantry.
Then of course, for buffalo wings, only one will do:
Those are the “Walmart” sauces. Now for the stuff that’s worth going to some more effort:
If you like a Caribbean style “fruity” sauce, this is the best I’ve found. It’s like a scotch bonnet sauce, but taken to the next level. The fruit, the mustard, and the spice are just spot on. Perfect on eggs and any kind of rice and meat dish.
A surprise entry in this category is:
This is one of those bottles you find in the store in the mall that sells a bunch of generic garbage with labels like “Hurt Ur Butt Sauce”. Except this one is really really good, again if you like a fruity sauce. The predominant note I get is raisins, it’s a nice deep flavor that again goes great on chicken and rice.
Must have chili crisp. This one is fancy, and expensive, and delicious.
Must stop before I get into salad dressings.