What to do with Superhot sauce?

[Skinty]

My first attempt at making a sauce from a harvest was great. I used a whole selection of chillies varying up to Habanero strength, blended it with onions, rice vinegar, roasted garlic and raw garlic. I put it on my cheese and ham sandwiches and used it like a chutney.
 
I then decided to grow some superhots. After a while I ended up with an excess of Trinidad Scorpion Butch T and Chocolate Bhut Jolokias in the freezer and decided to do the same thing with them. I won't describe the toxic wasteland that once used to be our kitchen. This time I added some concentrated vinegar as well and also sterilised my new metal funnel in the pressure cooker to make sure anything the chilli sauce touched when being prepared was sterilised. (Although I am slightly concerned because one of the lids melted in the pressure cooker and I might have splatters of melted plastic in the sauce).
 
Anyway I now have three beer bottles full of the weapons grade sauce sitting at the back of the fridge partially frozen. I haven't opened a bottle yet but it occurred to me, the sauce will be too hot!
 
If I use a superhot I normally use a small one, or half a big one in a dish cooked for two people. I'm not going to enjoy putting this sauce on my cheese and ham sandwiches. At least not to the extent where it was worthwhile mixing garlic and onion in with it.
 
So what I need is some ingredient to cut it with. I noticed another thread mentioning raspberry, cherry and chilli sauce. I could grow some ingredients next year and remix my superhot sauce. I just need suggestions as to what I should mix it with.

 

[Phil]

You could always add a few pounds of sweet, mild peppers and carrots to cut down the heat.

 

[hot stuff]

I usually use my superhot sauce just like I used to use Tabasco when I was a kid.  A little dap will do you.  Great with beans.

 

[muskymojo]

You're going to leave the sauce in the back of your fridge until after you grow more ingredients next year?
 
https://www.youtube.com/watch?v=ZcJjMnHoIBI&feature=player_detailpage

 

[Valleyman]

Not clear on the ingredients in your weapon's grade.
 
I did a similar thing with reapers. To dilute I added sweet peppers (Like Buzz suggested) along with all the other non hot ingredients a for a double batch quantity. That helped y sauce tremendously. after a month in the fridge, taste is good with plenty of creeper heat that builds.
 
Another idea depending on your desired flavor profile you might try adding equal amounts of Soy sauce and Lime Juice (salt an sour) to balance the heat a bit
Depending on how much sauce you have, maybe start with a Tablespoon of each. Keep adding until the heat and bitterness (if any) are balanced.
So now you have HEAT / SAVORY  / SALT / SOUR . Now bring in some sweetness (I used pure maple syrup and brown sugear with the Reapers)- a little at a time, until  one flavor is no more predominant than the next. Other than your volcanic peppers which will always be there.

 

[RocketMan]

I agree with all that's been offered BUT, you don't have to leave off using the sauce till you've grown the new ingredients. Just use a little bit of the sauce. For your sandwich mix a little sauce into some mustard, catch up or mayo. Use it with some stews or add a small amount to a sauce for grilled meats. There's lot's of ways a good hot sauce can be used.
 
It can be used to help drunk friends to know when it's time to go and a bet there are a lot of ways you could have some fun with it say at Fasching