just be careful about how much chilli peppers are used and they type.
The bit in the chilli pepper fruit that makes it hot i.e. the capsaicin, is a fatty alkaloid, which is dissolved by alcohol, so the longer you leave the fruit in the batch, the higher the level of capsaicin that is dissolved.
The capsaicin is at it's highest level in the umbilical i.e. the white flesh/stringy part that connects the seeds to the outer flesh, next in the seeds and lowest in the actual outer flesh. So with that in mind, you can use whatever type you have or can obtain but still vary the amount of head that's incorporated into the batch.
Oh and as soaking chilli peppers in vodka is one of the methods that is used for extraction, you could just chop them, soak them in vodka for a couple of months and then strain out the fruit/pulp/etc and use the resulting tincture of chilli to flavour the batch to the desired level.