The gardener typically uses chilies and jalapeños for their annual fermented hot sauce. This season, they received a very productive ghost pepper plant, yielding 20-30 peppers. Due to the unpredictable heat of peppers, the gardener tastes a small bit of each. A taste of the ghost pepper was extremely potent, causing hiccups. The gardener has already made their hot sauce for the year and has many ghost peppers left. They are seeking suggestions on how to use the excess ghost peppers. The gardener acknowledges that the heat level can vary, impacting how they can be used, especially with children. They are looking for creative culinary ideas beyond their usual hot sauce recipe. The abundance of ghost peppers presents a unique challenge for their usual gardening and cooking routine. Any advice on incorporating these super-hot peppers into other dishes would be appreciated.