Someone asked me to come up with something like this once upon a time.  It's 
more spicy than hot, but it gets rid of a few scotch bonnets or habaneros.:)
Hot Peppered Apple Butter
2 habanero or scotch bonnet peppers, whole, stems removed
8 pounds apples
Juice of 1 lime
2 cups apple cider or water
1 TB cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
2 tsp. ground ginger
1 - 3 cups sugar
Peel and core apples.  Place in large pot with water and peppers and 
cook over medium to low heat until mushy. Remove peppers after first 
hour, if desired. [The longer you leave them the hotter it gets.] Add 
spices and lime juice and reduce  heat to low.  Add sugar to taste.  
Cook down, stirring occasionally,  until sauce is very thick; the time will 
vary depending on the apples used, but will be at least 4 hours.  Pack while 
hot into sterilized jars, and can with your preferred method.
Makes??? [depends on how much you eat before it gets to the jars! :-)]
--- Maximus 2.02
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