I had a batch about half that size last week and I asked the same questions. After Googling "hot pepper charts" I was able to identify all of the peppers that I had, mostly habanero varieties.
I decided to make my own pepper sauce and it turned out great.
I added all of the peppers after de-seeding and removing the membranes...use gloves. I added one medium onion, five-six medium tomatoes, about 1/2 bulb of garlic, tbls black pepper, 1/2 tbls salt, 1cup cider vinegar and 2 cups of water. After bringing to a boil, I let it simmer for 20 minutes and then took the immersion blender to it. I let it cool and then placed in vacu-sealed bags in the freezer for winter use.
I am really looking forward to jambalaya in the next few weeks. The flavor was hot, but the vinegar, onion, garlic and tomatoes gave it some substance. It actually tasted like a fiery tomato soup to me, but my wife thought it was just EVIL!
UDS with Weber rotisserie, Blue Weber Performer with gas assist, Smoke Hollow elec. smoker, SJG mini-WSM, White thermapen, Blue-Backlight thermapen, Maverick ET-732 x 2, BernzOmatic JT-850 Weed Burner, BernzOmatic TS8000BZKC Hand Torch.