My #1 favorite is Salsa Huichol, the orange paste made from sea salt, cascabel peppers, vinager and... that's it. The stuff spoils kinda easily (well, after a year or two) but it's so good unless you get a bad one you wont have a chance to let it go bad. It's the best thing EVER on seafood. Look for it on mexgrocer.com
From there I like Crystal and Franks... great sauces for making buffalo tenders or putting in beans. Otherwise I usually dont dig sauces with too much vinagre.
Im also a big fan of buffalo's chipotle sauce... it's REALLY dark and smoky and tarlike so a little bit goes a LONG way in a pot of beans.
As much as I like heat I dont like it in hot sauces... for me hot sauces for flavor, fresh peppers for heat (not that I dont love mild flavorful peppers).
My english, she's not so good... I meant to say I did it with the malice of forethought.