This is, IMHO, hands down, the best hot sauce around. After a couple of tweaks, by me.
Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when...
What's even better, is that I grow my own peppers. It's easy as it gets. No cooking required.
My tweaks of the recipe? I omit the mustard, completely. I use apple cider vinegar instead of white. And, on occasion, I'll roast my peppers.
Now, when I was first turned on to this, there were only half the habaneros (6) that the recipe calls for, in the batch. (From my neighbor)
It was hotter than blue blazes. Fortunately, a tolerance to the capsican developes over time. I'm up to using 18 peppers, per batch. Still very, very good.
However..... I still have a shelf full of peppers in the freezer. (Down from 2 shelves) Once they are all used up, (I'm figuring mid-May) I'll begin using last seasons stock of Carolina Reapers. My trial batch was only 4 Carolinas, to get the same punch of 18 habaneros. Plus, the flavor of the Reapers is better than the habby's.
Anyway, give it a shot. Might want to start with half the Hab's until you know your tolerance.
As for store bought, any hot sauce is better than no hot sauce. I keep Tabasco on hand for emergencies.
The wife, who has very little tolerance for the heat, prefers Cholula Sauce. Very mild. Great flavor.
EDIT: Almost forgot. My other tweak to the recipe is that I do not remove the inside flesh, or seeds. Cause that's where more of the hot is. (not recommended for hot sauce rookies, and 2nd year players.