one of my favorite really hot ones:

about 2:3 ratio of garlic cloves to peppers
1:2 ratio of honey to vinegar (less if using apple cider vinegar, i use white)
a scoop of dijon mustard, teaspoon or so of soy sauce

put the peppers and whole garlic cloves on a baking sheet and put in your oven at 350 for about 30 mins

remove stems from peppers and peel garlic

toss em into a blender and puree until smooth

***WARNING YOU'RE GONNA WANT TO WEAR A MASK AND OPEN WINDOWS OR DO THIS STEP OUTSIDE***
put the puree into a big saucepan and mix with the mustard, soy sauce, honey and vinegar and bring to a boil,
then reduce heat and simmer for about 20 mins

pour this into your jars and let cool for a couple hours uncovered
seal these up and put in fridge for several days.

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Mango Habanero salsa/hot sauce:

really the only difference in making this a salsa or hot sauce is how finely you blend up the ingredients.

I usually use 1:3 ratio on habaneros to serrano (jalapenos also work) depending on how hot i want it to be

ingredient list is for a small bottle, adjust as necessary

1 habanero, 3 jalapenos, 2-3 big ripe mangos, 1 white onion, 3 tomatoes, half a bundle of cilantro, half a
lime, 1 clove of garlic, dash of salt (to taste), I usually use red wine or apple cider vinegar for this one
to compliment the sweeter taste.

Just do a rough chop on all the ingredients, no need to roast.

toss it all into a blender, and chop finely for a salsa or puree the shit out of it for hot sauce.  if its too
thick just add a bit more vinegar.

salsa will take less vinegar than hot sauce will, start with a little and add more.

bring this mix to a boil, reduce heat and simmer for about 20 - 30 mins

at this point i add the salt to taste.

if i'm using this recipe for hot sauce ill strain it through a piece of cheese cloth or a sieve to remove the big
bits of pulp left, then dry those out and use them when cooking.

hope this helps!