> My main issue with Southern-style hot sauce like Tabasco is that it tends to be far too vinegar-forward for my taste. I strongly prefer Mexican-style sauces.

For what it's worth, this is sort of the point of this sauce- like malt vinegar, it makes more sense as a condiment than an ingredient. A lot of Southern and Cajun dishes don't have much acidity in and of themselves, so a vinegar-forward sauce helps balance them out while adding a little bit of heat as well.