I love this Scotch Bonnet sauce. Unlike other hot sauces it actually has flavour as well as heat. It's great on everything especially scrambled eggs but obviously it goes best with chicken and rice. It's almost if the molecular make up of the sauce bonds with plain white rice molecules to create something amazing. I prefer it to Tabasco sauce and Asian chilli based sauces.
I'm not normally into very spicy food but even though the scotch bonnet is hotter than other chillis I do find that the heat wears off quicker and doesn't leave that chemical burn in your mouth and on your lips like other chillis can.
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