if you try fermenting them for hot sauce you don't need as many as you think, you can add things like pineapple, mango, apple, carrots, onions, sweet potato, sweet peppers, corn, garlic as fillers and for flavor. let your imagination guide you. also it can be cut with acidic things like tomato juice after its done.
if you want it to store you want a pH lower than 4.6 then a hot water bath will make it shelf stable. if its pH is higher than that it needs to be pressure canned and must be refrigerated after opening. you can always adjust pH lower with vinegar, lemon juice, or citric acid