You're a very lucky fellow...I love hot peppers, I grow my own Habenero every year. I make a habenero puree. I cut up a pint jar full of habeneros, (discard seds and ribs) Toss in a toe of garlic, and chunk of onion, a small carrot. Top off the jar with extra virgin olive oil, and vinegar, with a dash of kosher salt. Let it sit for a month or two in the fridge, then blend until smooth. I use about a pint a year. The whole hot in, hot out?..... I never evperienced that.