We tear through lots of hot ingredients in our house. Sriracha is low on the list. It's sort of the Mad Dog of spicy sauce to me. Certainly gets the job done, if that's all you want.
1 Red Chile flakes Good on pizza, sandwiches, in soups, pastas, stir fry, etc. We keep 2 or three shakers of it and buy in bulk. Different brands and different cultivars for different dishes.
2 Jalapenos not that great flavor, but cheap way to add bulk heat. Pickled ones with movie popcorn are great.
3 Red Chile powder Soups, sauces, etc.
4 Green Chile Hamburgers, soups, stir fry This is the king of chiles, but harder to get here.
5 Chipotle powder Used to supplement the above and add smokey flavor. Also good on home popcorn
6 Green chile flakes substitute for red chile flakes in lighter dishes
7 cayenne for fast heat. Not a fan, but it has uses.
8 Tobasco / Franks hot sauce
9 Melinda's hot sauce This might be the closest thing I use instead of Sriracha
When possible, I import my stuff from New Mexico. They treat chiles the way Californians and French treat wines. Culivar, source, growing conditions, season, prep method, and so on are common dinner conversation for this one ingredient. Heat and flavor are both important. And if you haven't a green chile cheeseburger, then you've missed out on one of life's great pleasures.