fellow ontarian here. just curious whereabouts you are located, if you care to say or pm me. i like making local-ish friends here, when i see someone from potentially my neck o' the woods i wanna say hi.
i personally haven't gotten into sauce that much, because it takes more effort than i usually have in me (read: lazy f*ck, and with a small child to look after). but also if your sauce attempt turns out to suck, or is flavoured to suit a certain motif (i.e. fruit-forward or curry-inspired), you are stuck with it how it is.
SO THAT BEING SAID:
my favourite way to use peppers (especially ones at ghost and hotter pungency) is dehydrating them and grinding into a powder. that way you can use it anywhere; sprinkle directly onto food as much or as little as you want that day, add to another hot sauce you buy/make to amp up the heat level, combine with other spices and/or oils to make a taco seasoning, meat rub, pasta sauce.
another option is to freeze them and just bust out what you need when cooking something. i usually use directly from freezer into a small food processor to grind them to a "super fine dice" consistency so you are not getting big chunks of mad spicy in your food, but you could also let them thaw and then slice/dice to the piece size you desire. i always add some habs/ghost into my taco meat using this method (after separating out a portion for the wife who can't take the heat).
AND THAT HAVING BEEN SAID:
20-25 ghost peppers will put out some serious heat though, and if you were dead-set on making a sauce from them, you could probably use only 4-5 in each batch and make several different ones (especially if you have any other not-quite-as-hot peppers to "fill out" with). a fruity sauce, another different fruity one, a basic vinegar-louisiana style, indian-food style, asian-inspired, etc. etc.
hope it helps.
-rob
