I LOVE pepper products. I'm an official hot sauce reviewer and have been for about 4 years now and I can say, being a vetern of over 2,000 sauces sampled, there are so many different styles and combos out there that it's almost limitless as to what you can create.
As a pepper grower (biggest crop was 213 plants out of 27 different varieties) I found it best to dehydrate the peppers for later use or freeze them whole for use in sauces (currently have about 10 pounds worth in the basement fridge). Here's a rough estimate of a green sauce I just did:
Blend finely:
1 bottle's worth of plain vinegar
3 cloves of garlic
3 tomatillos
3 ripe cherry tomatoes
a splash of homebrewed APA
a splash of good tequila
10 unripened Fataliis
15 unripened Asain Birdseyes
10 unripened Serranos
5 unripened Bhut Jolokias
1 Ripened Bhut Jolokia
5 unripened Scotch Bonnets
1 ripened Scotch Bonnet
Boil until pH is 4 (for shelf stability), then throw in 3 strands of Kashmir Saffron and a light sprinkling of Jurrasic Sea Salt and boil for another 5 minutes. Cool and bottle. Let sit for 3 weeks for flavors to meld together, consume.
Sounds awesome. I'd like to see that garden. Wish I had access to some jolokias. Always wanted to make a salsa with them.