I make hot sauce using fatalii[0] chillies (similar heat to habaneros but IMO superior flavor). I de-seed them, pressure steam them in an Instant Pot electric pressure cooker, then blend them with cider vinegar, lime juice, salt, and a little xantham gum to stop it separating in storage. I pour it into glass jars, pasteurize it by steaming it with the lids resting on the jars but not sealed (ambient pressure, not increased pressure, because when I tried pressure steaming the sauce bubbled out from the jars and made a mess), close the lids while still hot, and keep refrigerated.

This makes a delicious sauce that, even without the seeds, is still much too hot for those who aren't chilli aficionados.

[0] https://en.wikipedia.org/wiki/Fatalii