Somewhere on here (iirc) a couple years ago peperoni sotto vinacchio was discussed. That’s where you layer peppers in with grape pommace, then cover in water to ferment and absorb some grape flavors. I’d guess that’d leach out some capsium. That could be a starting point for a hot sauce. Something to play with, anyway, with excess peppers and free pommace.
We are harvesting whites this weekend so this is a possibility that I will explore. Not sure for the ghosts but I have other peppers as well. Now if I can just find something that explains it in more detail that isn’t in Italian.
I grew different peppers this year and all the plants were much bigger than the habanero, jalapeño, poblano plants. The ghost may not be my largest but all the peppers are more crowded than yours which might be limiting it somewhat. Every plant is holding hands with one or more of its neighbors.
This is really interesting, never heard of it before but will look into it. Especially after I made a rose this year, it does feel like that pommace goes to waste so I anything to repurpose it would be worth a try. I wonder if it would taste good though 
I made a batch in a fermentation bucket. It called for not letting peppers touch each other. So, layer of post-fermrnt pommace, peppers, more pommance and so on. Fill with water to the top of the pommace and some sort of lid and weight to keep it submerged. Like curing olives. You’ll get a mold at the top, so you want the peppers below that. It’s a bit like making pipette, but without adding sugar and acid.
The peppers retained a fresh quality with a pickling influence.
With unfermented pommace, you’ll have nuch more sugar, more grape flavor. I’m sure they’ll be boozey. Seems like they could be really good.