Well, no responses, so I'll share what I ended up doing.
Even though I said I had "a ton" of chiles, I really only had about a half of a pound of tiny (what I think were) Thai bird chiles. Like I mentioned, these were supremely spicy, so I knew anything I made would have atomic heat levels.
I am currently experimenting with a fermented hot sauce, very similar to Huy Fong's famous sriracha.
I took off the stems of the chiles (1/2 lb) and peeled 4 cloves of garlic. Then I threw them in the food processor with about 1/2 Tbl salt and about 3 Tbl granulated sugar. I blended the ingredients until I had a fine paste. Then I put the paste into a sterilized mason jar and will let it ferment for about a week on the kitchen counter. Once I see signs of fermentation (bubbling at the bottom), I plan to give the ingredients a stir once a day. I expect to see the signs of fermentation after 3-5 days.
After the paste has had a chance to ferment for a couple of days, I will either throw it in a saucier with some distilled white vinegar and reduce, or mix in some xanthan gum with the vinegar until I see a consistency I like. I'm not sure about this step yet.
This stuff's going to be supremely spicy, but hopefully incredibly delicious.
Hope this was of interest to some, and I will report back.