Came up in the LTE and it seems we have some aficionados.
We open with hot sauce. For me, classic Tabasco is a common everyday application on a wide range of foods, but I typically keep 6-8 kinds of hot sauce on hand...Valentina for Latin dishes, Sriracha for Asian stuff, Texas Pete for Southern/soul food, Louisiana and/or Crystal for this and that, and then I usually keep a couple of one-offs that I pick up while traveling and whatnot.