A friend of mine wanted to make some kind of sauce out of a habanero and halfway through cooking it everybody in the house had to leave. The fumes were burning their eyes and they couldn't breathe.
Take a selection of habs and your other favourite peppers (Georgia greens, aka fingerhots, are excellent here btw), remove stems, mince in a food processor along with 1 clove garlic for each 3-4 oz. of peppers (some of us, ahem, use a bit more garlic...(w!)). Remove into an old, rinsed pickle or olive jar. Add 1 tbsp salt for each 6 oz. of peppers. Fill to just covered with white vinegar. Optionally, add minced onion, prepared horseradish, and/or liquid smoke (delicious!) to your particular taste. Close, shake vigorously. Refrigerate for at least 24 hours (a week is better) to allow flavours to blend.
Dynamite salsa...no fumes, either (g!) Does NOT spoil, ever, if kept refrigerated. Can be warmed before serving if desired.
Muy picante y muy bueno, amigo!