My wife recently made a quiche to use up a quantity of eggs. She fried up some breakfast sausage, bacon, mushrooms, assembled it together with cheese and some onions and stuff, and cooked it to perfection. I often add hot sauce when eating these, and this time I turned to a newer entry on my hot sauce shelf: Walkerswood Scotch Bonnet Pepper Sauce. Many of you may have experience with Walkerswood Jerk Seasoning. It is an outstanding seasoning for chicken - if you are looking for something different, give it a go. Walkerswood has a few different products in addition to jerk seasoning. One of these different products is the scotch bonnet pepper sauce. Interestingly, I found it at my local supermarket not in the aisle where all the hot sauces, bbq sauces, and other condiments are kept, but instead tucked away in a corner labeled Mediterranean, where they have the jerk seasoning. I grabbed a bottle, and it's been in my fridge for about a week. Scotch Bonnet peppers are medium heat, flavorful peppers. While [the ingredient list](http://www.walkerswood.com/product_scotch_bonnet_pepper_sauce.php) is short, it is certainly not a straight pepper and vinegar sauce. You definitely get the scallion/onion and garlic flavors, and the vinegar is not overpowering. If you are familiar with jerk seasoning, this has a similar flavor profile. This does not taste like a tabasco pepper sauce, it is more savory and clearly has the onion / garlic components. It was really fantastic on the quiche. The eggs, cheese and meat of the quiche are hearty flavors that can stand up to a bold hot sauce component, and the flavors of the hot sauce paired and complimented the quiche very well. I can also see using this hot sauce on fish like grilled Red Snapper or as a way to kick up otherwise blander condiments like tarter sauce. If you are looking for a different kind of hot sauce, I can recommend it as something to try. Heat: 4 / 10 Flavor: 8 / 10