I just want to let everyone know how freaking awesome that Tabasco Chipotle sauce is. Normally I would not champion a national product. But this stuff is really awesome. For instance, I made some fairly weak Chicken Chili the other day - the one thing it needed was some smoke flavor. The Tabasco Chipotle freakin’ added it and more. Would go great on grilled chicken or pork chops. I’m just sayin’ - good stuff. Wish someone would send my a sponsorship check! ;D
+1
Welcome to the party MV.
Well why the hell wasn’t I invited before?? What the hell??? ??? 
I just wish I could get it in the giant economy size bottles.
It gets expensive in the table top size.
I’m about half way through my fourth gallon. Go to the tabasco store on their website. They will ship you gallon sizes of any of their products. If you get on their mailing list, they usually have specials for discounts or cheap/free shipping a few times a year.
I always have a bottle of this stuff around… been in my fridge for years now…
It sounds good at $38.95/gallon but its that other $40/gallon to have it shipped out here to the middle of the Pacific that is the deal breaker. 
A normal sized bottle probably wouldn’t last a day at work. And chipotle is the miracle flavoring IMO. It really brings something to the party.
Also Tabasco does a Habanero Pepper Sauce. I’m leery of it.
The chipotle is really good, the habenero is only ok IMO. I get better habenero sauce from a pepper grower at the farmer’s market. I like the green tabasco too, mixed with ketchup as a dipping sauce for fries. Yum.
Welcome to my own personal hell. At least they’ll actually SHIP to you. >:(
Good stuff indeed. Best of the Tabascos IMO. However, it was pricy, that I moved to Bufalo chipotle sauce, which was about 1-2 bucks at the store and very tasty as well…a bit thicker, but lots of heat and flavor.
This particular part of the middle of the Pacific Ocean isn’t exactly hell, but getting things here can be challenging sometimes.
Oh I just meant that if you live outside of the continental US it’s all a big scam. Did you know that a small squeeze bottle of French’s mustard costs me about $8?
You are just outside of Paris and you use French’s mustard…
Local kine mustard…? 
I’ll have to pick up a bottle of this sauce the next time I see it.
Do they sell it at major food chains?
Yep. I’ve seen it at every chain down here. I love the stuff. That and Valentina Hot Sauce are staple condiments in my house.
Another great hot sauce…and dont-you-judge-me…Trader Joe’s Chili Pepper Sauce. I know this sounds gross, but it reminds me of a superior, spicier version of Taco Bell hot sauce. Similar flavors but better. Completely unlike tabasco, and for the vinegar-averse, it makes an exceptional hot sauce. I bought three bottles of the stuff on my road trip.
I know “like Taco Bell but better!” isn’t exactly going to win any foodies over, but it really is quite tasty and somehow that’s the best I can manage to describe it. So many hot sauces are stuck in the pepper+vinegar mold, which I generally don’t like much.
I make my own chipotles. If I need to add the flavor to something, I grind one up and add it in. I use mesquite for the smoke and jalapenos grow like weeds, so I figured I would just do my own. I smoke them raw and then dry them out. I’ve done it for a couple of years now and have been able to do about a years supply each year. Only problem is, they are becoming quite popular around my house, so the supply may not last as long as it did when I first started out. My house salsa has them in it and chicken or shrimp in a chipotle cream sauce seems to be a crowd favorite around here as well. Using them dried takes the vinegar out of play.
That sound really good. Do you cold smoke them or roast/smoke them? I may try this with poblano peppers, one of my favorite ingredients.
I have about 5 different types of mustard in my fridge right now, two of which are produced within 20 km of me. However - American-style yellow mustards just do not exist. Have you ever tried putting moutarde à l’ancienne on a hot dog? You gotta use the ‘real’ thing. That goes for various sauce/rub recipes too. Local mustard just isn’t the right flavor for my Shake Shack sauce clone.
Same goes for dill pickles. Cornichons are GREAT, especially the Croq Vert brand, but good 'ol dill pickles are the best for certain types of flavor.