Tinctures are the best way to get the most out of your peppers, and to add the flavors, aroma, and heat in a controlled manner without going overboard. It's all I ever do. I chop mine then soak in warm vodka or tequila, slightly microwaved for just a few seconds. With warmed spirits, just 5 or 6 hours is enough to get a lot out of them, but overnight is probably even better. Then add about half as much of the liquid as you think you need, mix it in well, and taste a sample. If it needs more, use more. If not, make a bloody mary and call it good.