I see alot of comments with people assuming that you can no longer taste the food if one adds alot of hot sauce to it
I'd simply have to say that it's personal preference in taste. I like it real spicy, my wife doesn't, who am I to say that she doesn't know what she's eating?
It's much akin to salt, some can take it real salty, some can't, who am I to say they're wrong
but onto more constructive topics there are a few things I love to do with really hot chilis.
I've got some fresh and dried haberneros, ghost chilis and jalapenos growing / drying in the greenhouse. This hot summer was awesome as the chilis came out potent, plump very ripe.
my favorite things to do with the ghost chilis is to make a nice pico de gallo. Fresh tomatoes, cilantro, onions, lime, and small amount of fresh ghost chilis, salt and sugar to taste. For those who acutally like a more "green pepper" taste, fresh jalapenos instead of ghost chilis work out very well.
In terms of sauces where I'm more interested int he spice and not the flavor of the pepper (ie only ghost chili as it really does sting enough that you don't get a pepper flavor out of it) I love using molasses:
Imho there is nothing better than a properly made molasses based hot sauced made with some ghost chili. The heat sneaks up on you much later as the sauce binds to the capcasin and releases slowly around the taste buds giving you the ability to taste the food and feel the burn as it goes down.
A homemade recipe i've been toying with involves:
Butter, Molasses, Tomato paste, salt, freshly ground garlic, freshly ground ginger, freshly ground onions, pork stock and reduce everything together. The butter is the secret to binding with the capsaicin so that it releases slowly. You get a rich, thick sauce that binds great with meats for bbqing, enhances the flavors of bland birds like turkey and chicken and allows you to acutally taste your food before the sucker burns all the way down.