If you find yourself with too many peppers, you've already pickled more than you will use in foreseeable future and you don't want these bad boys to go to waste, then turn them into hot sauce. Making hot sauce is actually quite easy and relatively quick. 

All you have to do is chop up your peppers and onion (no precision required), seed the peppers to some degree, thrown them into a pot along with the garlic. Next you're going to add the vinegar, water and salt to the pot and bring the mixture to a boil. Once it is boiling, cover and reduce the heat. Allow this to simmer/boil for about 15-20 minutes then remove the lid and allow to boil for another 10 minutes to reduce the liquid.

Remove the mixture from heat, drain off about 1-1.5 cups of the liquid into a measuring cup and set it aside. (You do this in order to control the consistency and how much vinegar flavor your sauce will have.)

Place the rest of the mixture in a blender and blend until smooth (very smooth). The goal here is to break this down into as fine of a liquid as possible. At this stage, add some fresh lime juice to the mixture, mix it thoroughly and give it a taste. You may want to add more lime or more salt ... do this to taste. 

The next step is to get a strainer and push all the liquid through it, removing the fibrous parts that did not liquefy. There will be a surprisingly small amount that will not get pushed through. I like to repeat this process 2 to 3 times to ensure a silky smooth texture.

At this point you are done ... place the hot sauce in a jar and store in the fridge ... unless you want to jar the hot sauce and make it shelf stable for 12 or so months. 

If you want to jar the hot sauce, then get ready to be boiling a lot of water because it is the key to process. Begin by sterilize your canning jars by pouring boiling water into them and over them (I do this in the sink) and let them sit for a bit. You cannot boil the lids because of the seal, but you can bath them in the nearly boiling water for 30 seconds or so. With your jars ready to roll, bring your hot sauce to a boil on the stove. Once it begins to boil pour it into the jars leaving 1/4" at the top of each. Screw the lids on tight, place the jars in a large bowl and then cover with boiling water. Allow the jars to sit in the bath for 20 minutes then remove them. Allow to cool by sitting on the countertop (you will want to make sure the leads get a tight seal).  After the jars cool and you are sure they've sealed, you should be able to store them in the pantry or fridge for 12 months.