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It's like the Chuck Norris of peppers, there is no amount of milk that can quench that sort of burning. I think I'd rather eat a real scorpion than try to consume one of these.
I have been making sauce with my scotch bonnets and i use pineapple and mangos for the main bulk of the sauce. Adding also garlic, ginger and horseradish.
I cooke them up in a large pan with some distilled vinegar. Let it slowly bubble away ubtil its nice and thick. Its a real fruity taste with a nice punch too. my wife finds it just spiffing too!!
2 pineapple
2 mango
1 bulb garlic
2 inches of fresh root ginger
3 tablespoons of horseradish
15 scotch bonnets
1 tablespoon of yellow mustard powder
1 teaspoon smoked paprika
5 tablespoons of distilled vinegar
1 tablespoon salt
poor into hot sterilsed bottles/jars. i have kept this unopened in a cupboard for 6 months and its been fine. refrigerate once opened though..
These are rough guides as two of my sauces are never really the same. You could also add more chillies if you like.
Hope this helps
Daz
