i’m surprised that you’re limiting your habanero intake, though, any explicit reason for that? i still munch habaneros with the best of them, but in a similar vein i have decided that eating the famed bhut jolokia straight is no longer something i should do frequently.

Betty B’s Pepper Sauce: Canadian, of Caribbean extraction
http://www.bettybspepper.com/
(absolutely murderous, hard to find in the US)

Mr. Naga pickle, from your neck of the woods:
http://www.chilliworld.com/SP6.asp?p_id=173
(hottest Desi pickle I have tasted; found it in a Bangladeshi grocery in Boston)

Holy Jolokia from NMSU, very scientific:
http://www.chilepepperinstitute.org/holy_jolokia.php
(just very, very spicy; for some reason available at Houston airport)

Cheers,

Matija

Yes, but you can hoard lots and it’s complimentary (free) which probably ceased to be a consideration for you decades ago.

The only sauce I can recommend is the Melinda’s xxxtra(?) hot pepper sauce(?) which has a habanero base. In the east coast you could find it in whole foods or any organic/hipster grocery. I really liked the flavor but was too expensive to afford it in my undergrad days.

To be honest, I suspect you probably won’t find what you are looking for because there is no audience for the level of spicy/hot you like. I found myself in Buffalo Wild Wings chugging down the hottest/spiciest sauce-dip on their menu (which amusingly came with a note warning me not to make direct contact with skin!) just to prove a point to my friends that North America (non-hispanic?) have a ridiculously low tolerance for spice. The waitress, by the way had a smug look on her face as she served and just a few minutes later was visibly distressed and wanting to call ‘help’.

In conclusion, I haven’t had a very satisfactory out-of-bottle spicy sauce experience in the US. There was one Mexican restaurant however that consistently had the right flavor+spice for my liking, but I suspect that’s because they wanted to kill me.

http://www.firehousesubs.com/Captain-Sorensen.aspx (the excellent fire hydrant shaped bottle is a bonus, if you’re not a collector of cool bottles they also sell it in a perfectly normal container.)

I’ve found that if one is really that picky about getting the perfect mix of flavor and getting the extreme spiciness in one bottle, it is better to make your own sauce/salsa. It isn’t hard and it’s actually quite fun experimenting with the various bases and spices, making different varieties, etc. That way you’re really getting exactly what you’re looking for. Once you get your recipe down, just make it in bulk.

You just need a good blender, possibly a molcajete, and asian + latino food markets nearby… and you’ve got all the fixings. Fortunately I live around the corner from a shopping center with both… fresh and dried chilis of almost all types. Just a thought.