Well the jar of scotch bonnet chilli sauce has been sitting in the fridge maturing for a week now so I thought I'd try it with a few nachos as a dip. Given my previous experience I went easy with the first one and just dipped a tiny bit of the corner in.
The flavour was excellent and there was a little bit of tongue burn but nothing like the agony experienced when freshly made so I got bolder and dipped the full half of the nacho in. Yup, plenty of tongue burn now and a little bit of sweating but it was a mild, pleasant pain rather than the agony endured after eating it fresh a week ago. Clearly time has had a positive effect.
So I'm declaring this a winner all round - good flavour and just the right mix of chilli pain!