Today I made a Sriracha sauce with ghosts and habaneros (wish I had made more... It is flaming hot but Delish!), a Puerto Rican style Pique vinegar, a pumpkin habanero sauce and a jalapeño sauce. I also set out a pound of ghosts and habaneros for a fermented pepper mash. (More on this once they dry for a few days and I start the fermentation process. :)
