I dry hopped both the habaneros and the anchos. I just chopped them and put everything, including the seeds, in a hop bag. Then I tested it every day or two until I had the heat level and flavor I was looking for. My Puerto Rican mother-in-law loved it.
I just remembered something. Have you ever had a michelada? I had some in Mexico and have since had them here. It's basically beer, lime juice and spices. The spices I had were mainly hot sauces, probably because its easier to make. And I had one in MA that had sriracha in it at an asian restaurant. It was really good. I think micheladas are most often made with lagers. The ones I had in Mexico were made with Pacifico.
Also, I just double-checked my sriracha comment above. According to wiki, it IS a traditional thai sauce. Not sure where I heard otherwise. Oh well. Bottom line is I always have at least sriracha, cholula, tabasco and el yucateco on hand. And usually several others.