Seeking Hot Sauce Advice for My Habaneros, Jalapeños and Scorpion Morugas

[ambassad0r]

Hello fellow spice enthusiasts!
I've got a good harvest of habaneros and jalapeños, plus a few scorpion moruga chilies that I'm looking to transform into some delicious homemade hot sauces. As someone who's new to creating sauces from scratch, I could really use your expertise and experience.
What are your favorite recipes or techniques for making sauces with these specific peppers? I'm particularly interested in:

Best preparation methods (roasting, fermenting, fresh blending?)
Ingredient combinations that work well with each type of chili
Preservation techniques and shelf-life tips
Any safety precautions I should take (especially with those scorpion morugas!)
Equipment recommendations for a beginner sauce maker

I'm open to any heat level, from mild everyday condiments to face-melting adventures. I'd appreciate hearing about both your successes and failures so I can learn from your experience.
Thanks in advance for sharing your fiery wisdom!