Yum. I usually use sea salt, preferably the rock type in a grinder. Same with pepper, gotta grind fresh.
I use a mix called Dimitri's, which has great stuff in it (I use it in sauces and marinades, too). I typically use straight tomato juice, a bit of lemon juice, and bacon vodka if I have it.
For heat, I typically have several sauces around, but I usually use sriracha (the Huy Fong variety), and a few drops of Da Bomb hot sauce if someone wants heat. Fresh-ground salt and pepper. If I'm making these at a partty, I'll have all sorts of pickled veggies, usually asparagus, okra, peperoncinis, plus celery sticks and olives (usually bleu cheese stuffed and garlic/jalapeno stuffed). I've also, on occasion, bought tiny, baby-sized bell peppers.
My real area of expertise, though, is esoteric liqueurs.