How to dispense thick, intense hot sauce without getting residue on the bottle?
Unless you want to go through the faff I do every time I use gravy browning (notorious lid-glue!) - wipe the top of the bottle; rinse the lid under the tap; seal top of bottle with thumb &amp; rinse screw-thread - then why not just thin it down a bit so it's less sticky?

Water or vinegar ought to do it, assuming you at least use boiled water.