I grow incredibly hot chillis like Morugas, Carolina Reaper, 7-Pots, Bhut Jolokia. When I say that 7-Pots are reputedly so named because one chilli will season 7 pots of stew, it's understandable that I don't use much for seasoning, and have a big (as in lbs/kilos) surplus every year.
They go in the freezer, and after the current year's crop is in, I make sauce of the preceding year. Simple stuff; salt, vinegar;some with herbs, sugar or garlic. I bottle them up in those china flip top Grolsch beer bottles, and they are fearsomely hot. A very little goes a very long way.