What to do with an abundance of habanero peppers?

You can make spicy black beans. After soaking and simmering beans, cut a habanero pepper in half and place in the pot with the black beans for the last hour or so of cooking. Remove before serving. Also, these peppers freeze well.

Pickle them.

Could make a spicy pepper relish

dry them in a dehydrator or oven and then pulverize in a coffee grinder. really yummy on everything, and they mellow and develop even more of their fruity flavor the longer you have it.

A fermented pepper sauce would be perfect: http://www.thejoykitchen.com/recipe/fermented-louisiana-style-hot-sauce

You may want to bulk it up with some milder peppers so the sauce is actually edible when it's done. Turns out it is possible to make homemade hot sauce that is just too hot. Also: wear two layers of gloves.

How about making some hot sauce:
http://low-cholesterol.food.com/recipe/habanero-mango-hot-sauce-397737

http://www.habanerochilipeppers.com/info/habanero-hot-sauce-recipes/more/basic-habanero-hot-sauce-recipe

http://www.roadfood.com/Forums/Homemade-Habanero-Hot-Sauce-m449033.aspx

http://www.food.com/recipe/habanero-peach-bbq-sauce-437062

http://foodiesarsenal.com/habanero-hot-sauce/

Or you can just freeze them whole and take out what you need. They keep pretty well frozen for 9-12 months.

Jam or jelly comes to mind. Here is a recipe from this site, but there are many others on the internet that combine other fruits: http://food52.com/recipes/13548-habanero-pepper-jelly