I'll stick with my jalapenos.
Here in Seattle there is a sea salt company that uses the Bhut Jolokia, or ghost pepper, in one of their salts. They also have various habanero and jalapeno salts.
With the ghost pepper, they use masks in the factory when they mix it with the salt. I like that one because one can add a lot of heat with a little salt to various soups and stews.
Generally, though, I prefer my standard red Tabasco sauce. Never got into the greens and other Tabascos that company makes.
Quaker Steak and Lube's Triple Atomic wing sauce has a Scoville Heat index of 500,000, or so they claim. They are indeed hot. We like to joke that they leave an exit wound.