Hot sauce is a good starting point, but hummus is delicious on anything even marginally bread-like. I recommend trying it on thin waffles, and in a roast beef sandwich.
Sweet Baby Ray’s barbecue sauce is good enough on its own, but for the sake on not tipping off co-diners that I have a problem, I’ll put it on a well-done steak. The meat isn’t what’s important anyway.
Also, try mixing spicy deli mustard and honey mustard, best of both worlds!
I actually like Trappey’s Bull sauce which isn’t at spicy and has a stronger vinegar flavor for cooked greens and generic veggies.
I rarely go for eye watering unless I am having Thai and feel a cold coming on.
You can miss some of the yummiest stuff then - even flamethrower Thai cooking has a distinct flavour over and above the heat. My translation partner has been in Ottawa trying to get into post-grad programmes, has thrown some dinners for the family at my brother’s place. I recall a very hot white seafood curry (talk about misleading appearances, eh?) that was to die for.
That’s one of things I love about Thai food is that the heat never overpowers the flavor of the food. Mostly my ulcer prone tummy doesn’t need it that spicy on a regular basis as it isn’t worth the pain after the fact.
A similar situation to my sister-in-law, and she is not bearing it well - she’s Chinese Mauritian, and she loves her spices. Doctor’s orders notwithstanding, I suspect that her backsliding has instigated some of those dinner invitations to her favourite Thai cook…
Edit: I just got the official pronouncement on Sriracha sauce, and I’ll quote: “Babyfood for every thai.”
2nd edit: I’m rapidly coming to the conclusion that Thai cuisine is the Thai equivalent of a Maori haka - if they feed you the stuff they themselves eat, you are as respect-worthy as the recipient of haka.