How to best "unlock" the flavor of superhot chiles?

Now that I've gotten to the place where I think I can reliably grow some of the hottest chiles on the planet... I've been wondering how best to "unlock" the flavor they have in the same way you might add a bit of water to a glass of whiskey to make it smoother and bring out the sweet taste of the grain it was distilled from. The idea isn't to render the chiles harmless, just how to get the best flavor out of them, and I'm interested in getting input from any of you folks that have been working on the same concept. Cheers all!

 

[GreenTea]

Consume in moderation, that's the best advice. Small amount mixed in with your food gives a nice level of heat and you can taste the peppers.

 

[JoynersHotPeppers]

If you are cooking, add the fresh super hots to oil and onions until the onion is translucent and let the love begin! I start all recipes that call for onions this way, from breakfast potatoes to a dinner roast.