I finally made some hot sauce out of my hot pepper mash. After some discussions on this thread over at DiscussCooking, I decided to boil the mash for a bit to be on the safe side. Then I added some vinegar and let it sit. I consider it a success and a failure. The success is that I really like what the aging process did. I got some of that rich flavor that you expect in a hot sauce that was missing from my previous attempt. The failure is that it still wasn't spicy enough. Maybe I didn't add enough habanero, or maybe I just need to find a better source for peppers, but after the aging, it just wasn't nearly as spicy as I had hoped it would be.