In this sauce the Scotch bonnets do dominate the flavor profile, which is counterbalanced by a little sour tang from the cane vinegar and citric acid, and sweetness from the cane sugar. The savory components of the flavor come from the onions, garlic and thyme. All of the flavors combine into a sauce that is hot and tasty. Even though the Scotch bonnets dominate this mix, they do not reach out and grab you by the throat the way some hot sauces do. This has an immediate bite, but it's more of a tang, and it spreads into a warm glow.
I use this on eggs, in beans, on some vegetables, and on some fish dishes. It does not work well to my palate on delicate white fish like flounder because it overpowers the flavor.
If you are in a never ending quest for hotter and hotter sauces you may not like this one as much as I do. However, if you value flavor equally with heat then you will probably find this to be perfection.
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