You can freeze the extras...wash, dry and cut them first and then put them in double baggies.
Mostly, habaneros aren't the base for a salsa. Some folks get burns in their mouths from them. You could try combining them with cut-up mangoes, tamarinds, cilantro, papaya, onions and lime juice for a fruta fresca salsa...
If you want to cook it (which I guess you could)-add some vinegar and after cooking on low until soft--spin it slightly in a blender or food processor until you reach the desired consistency...It should taste a little like a really spicy version of Pickapeppa
