I was given a hole pile of chocolate habaneros (25), orange habaneros (23), ghost chilis (15), and jalapeños (92) and I want to make sauce.

I've looked through all the recipes here and it's pretty overwhelming. There are so many varieties, some have tomato, some have carrot, etc. I want a Tapatio or Cholula like sauce (in consistency) but with the peppers I have. I do like pretty hot, but not so hot that it's inedible. I also don't think I want to put the jalapeños in the sauce since they're green and I'm more likely going to slice and pickle those. (Not a huge fan of the fresh jalapeño flavor either)

Can someone point me in the right direction? From the ingredients list on the bottles, they both just contain water, peppers, salt, spices, and vinegar, plus garlic in the Tapatio.

I'm mainly looking for pointers on the ratios of ingredients and which spices would be good in them to replicate the flavors. From reading around here I'm thinking cumin, onion powder, and black pepper. Also, strain or not?

Thanks!