The Guinness Book of World Records listed the red, Thai fish sauce as the hottest sauce in the world several years ago. That was before people with Too Much Time On Their Hands began chemically juicing up hot sauce. At the Austin Hot Sauce Festival a couple of years ago I tried something processed from the extracted, condensed oil of habaneros; think about that a minute. I cried, I couldn't talk, and it really wasn't fun at all.
I make my own pickled relish. You may have had something like this in an authentic Mexican restaurant. Combine jalapenos, serranos, onion slices, cauliflower, carrot slices, and whatever else tickles you, in standard pickling vinegar. The peppers give the rest of the contents a good talking-to for several days, and you'll have a really nice combo for appetizers or a side dish.