You want to feel the burn, add ghost peppers at flameout. 1 pepper in 5 gallons should be enough cut into strips and put in a hop sack. Taste after fermentation is done. Still not hot enough? Add one to the fermenter, sliced again. Check again in a day. Keep checking until the heat is there.
Tabasco has a a lot of vinegar and which may be good in a red beer but to get the heat would take a lot of tabasco. There are Tabasco chili peppers that are super hot too but don't tastes like the sauce, just give the heat. 5-10 would be close to enough to get the heat.