Birdsonghill
Crowing
The Habenero are too hot, with too little flavor in return, for me. I smoke my own chipotles from the traditional open pollinated Jalapenos and can some in adobo sauce and dry many for later or grinding into powder. I make many hot sauces, some fermented and some not. My mainstays are a few heirloom Long red Italian cayenne sauces combined with garlic and salt and some with a bit of vinegar or other ingredients and some with none. I make some with fresh chiles and some with dried chiles. I use a lot of dried chiles powdered and blended into rub mixes or chile blends that can be used to season in the kitchen. I routinely grow and make paprika powders, Ancho powder, cayenne, jalapeno, guajillo powders, smoked and plain . I also dehydrate chopped bell peppers and other sweet peppers for a soup/salad blend that is ornamental with the various colors when mixed into a display bin or used in a recipe. Finally, I roast and peel and can some peppers fresh flesh for recipes and sandwiches. The pepper/chile plants are a large part of my garden efforts and make my kitchen a place of both traditional and exotic flavors. Some may be a bit hotter than I want to use or the flavor contribution is not enough for me to warrant the intense heat, but I like hot and spicey to a point! Hot on the inside, cool on the outside is what a friend once said to me. I think good health is encouraged by eating chiles, spicy hot or not!
But it's working out great right now for making cheese too.
It still won't be ready to eat until after the end of July though. 
