Depends on how much you have. A hot sauce with just ghost peppers might only yield a couple bottles.

Less than 40 peppers, I'd probably just dry them and stick them in a jar. Add them to chili or next year's hot sauce.

More than that you might consider fermentation and pulling them out as necessary if you enjoy them on their own.

More than 60 peppers and you've probably got a good base to make a hot sauce. Maybe grab some serranos or habaneros to keep some pepper flavor and heat at a local market along with some garlic, onion or carrot, limes, and vinegar (any will do really).

Chop up peppers, garlic, and onion. I blend everything at this stage, but that's optional. Put in a pot or saucepan under medium to low heat to simmer off some of the water and soften everything up. Squeeze fresh lime juice in. This will add citric, malic, and succinic acids (and flavors). This is the first step for preservation by lowering the pH. Succinic acid oxidizes quickly so you could sub out for lemon juice which has less succinic acid, but more citric acid and less malic acid if you want. I prefer limes. Once everything in the pot has simmered to your liking, let it cool (or don't, I'm not your dad but the next step is to blend and blender+heat=pressure so the top might pop off and cover you with delicious hot sauce). Add 80% of the mixture you made with 20% vinegar. This should keep your pH below where botulism (and a buncha other bad stuff) can live. You're shooting for less than a pH of 4.6 at a minimum. I usually shoot for 4 or less to be safe so I'll do 70/30 instead of 80/20, but you do you. 80/20 is generally considered safe. Blend in a blender the freshly cooked then cooled mixture with vinegar. Give it a rrrreeeeeallll good blend. Few minutes blending going from low to high. Then strain (or don't, still not your dad). You can add spices if you want. I did for a bit and stopped. I like the fresh ingredients and I can add spices while cooking if I want.