Masses of habaneros and nagas! What to do?

Wow you scored....In The USA all we get is mild peppers.
 
Ingredients:

• 1 tbsp olive oil
• 1 cup chopped carrots
• 1/2 cup chopped onions
• 5 cloves garlic, minced
• 6 habanero peppers, stems removed
• 1/4 cup water
• 1/4 cup lime juice
• 1 tbsp lime zest
• 1/4 cup white vinegar
• 1 tomato
• sea salt and pepper to taste

Directions:
Heat the oil in a sauce pan over medium heat. Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes. Transfer the mixture to a blender or food processor. Add the habanero peppers, water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth. Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes. Simmering at the end gives the sauce a more liquid consistency.

Easy peasy beginner hot sauce:
 
1 lb peppers
2 cups vinegar
2-10 cloves garlic (to taste)
1-2 tsp salt
 
Put everything in a blender and hit the mince-ify button.  Pour out into a jar of other vessel with lid.  Put it in the fridge for a week or two.  Then pour out into a sauce pan over medium heat.  Bring to a nice simmer and cook there for at least 15 minutes (longer if you want a thicker sauce).  Allow to cool a bit and put the whole thing through a food mill.  Be sure to use a spatula to get all the goodness from the bottom of the food mill. 
 
What's left over is a very nice hot sauce.  You can cook it further to hot fill woozys or you can water bath can it.  Note:  This will produce a 'Louisiana style' hot pepper sauce.
 
EDIT:  I like to use a combination of peppers for this sauce.  Lately that's been habaneros and red ripe fresnos.

Thanks for the tip guys. Time to make some tasty sauce!

here's tons of recipes-
http://www.pepperfool.com/recipes/hotsauce_idx.html
 
just read through a bunch and you'll get an idea of what others find works.  Feel free to sub any of the ripe chiles in the recipes for what you have. 
 
Have Fun!  That's a great chilli score!