Well, a basic hot sauce is usually the peppers, some salt, garlic and vinegar. Put it in the blender and let her rip. I'm sure the variations are endless, but I think I would google it and do considerable research before comitting myself.
Here is one i like from the Coyote Cafe in New Mexico that you can sustitute different peppers etc...
Makes 3 cups
2 tablespoons peanut oil
8 ripe Mangos
1/2 cup diced white onion
1/2 cup diced carrot
2 fresh orange habaneros(or different pepper to taste)
1/2 cup champagne vineager
1/2 cup ketchup
1/4 cup sugar
salt to taste
Heat oil in saucepan and add mangos,onion,carrot, and chiles.Cook 10 minutes over medium heat or untill onion soft.De-glaze with vineager and add ketchup and sugar.Bring to a slow boil,reduce heat and simmer 35-45 minutes.Remove from heat and salt to taste.Transfer to blender,puree sauce and strain through a medium strainer.If sauce to thick add water to thin...
1 teaspoon vegetable oil
20 fresh habenero peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
If you have the patience to wait you can always make a pepper mash, this will give you a great hot sauce but can take up to a year.
You can also check out the list of hot sauces on pepperfool and sub hablanos for whatever pepper the recipes call for. http://www.pepperfool.com/recipes/hotsauce_idx.html
I would support the suggestion of smoking/grilling them first. Great flavor. Does not take long as the habs. are thin skinned. Chop/crumbled up, shake out seeds and chuck in the blender with other stuff. Let it sit in the fridge for 2 days. rember: I live in Mexico and they KNOW how to make salsa. Wear gloves.
have you ever thought of making jelly with them.....man is it GOOD !
I would also do a mango-habenero....I would definitily grill or smoke the peppers and tomatoes first. before the blender step...adds great flavor
I don't really have a salsa recipe. It always just sort of comes together and I adjust it for seasoning and heat the way I like it. Folks are always begging for it so I must be getting something right. I do agree with roasting or smoking all the veggies you put in it. Lately I have been adding corn and black beans. Terrific!
My advice to you on hablano's is get ahold of Rivet he makes salsa with jalapenos and habinario that is really really good I know I have some and he I sure he will give you the recipe for it . I cann't find a link so ask Rivet.