3 from the Baccutum family of peppers which are really fruity and some have a nice kick hotter than cayenne's.

Ghost pepper, Chocolate Habanero, and jalapeño, nice heat and flavor combination.

I use Chocolate Habanero, regular Habanero, and red bell pepper, and I have to buy the red bell peppers. I use those to extend the sauce and add a bit of sweetness to it. For me, chocolate Habanero has by far the best flavor, but I grill all the peppers over mesquite wood/charcoal before making the sauce, to enhance the smoky flavor.

mix chocolate habanero with Aleppo pepper (sweetness)

Do you want heat, flavor, or both?

For flavor, out of those I've grown, I'd probably pick a combination from among these (I haven't actually tried this combo):

• Aji Dulce 1 (green ones, although I haven't tried the red ones by themselves; fruity taste; I love this pepper's taste)
• Randy Sine's Evil Jalapeno (green ones; tastes something like bacon to me)
• Orange Carbonero (orange; these seem to make anything cooked taste better; they've got a peachy taste)

For heat, I'd probably pick the hottest pepper from each species (not just pure Carolina Reapers or something like that). My reason is that although the C. chinense peppers usually have greater SHU, they don't always taste more intense to some, including me). You should try a Tabasco grown in cold weather at the end of the season. That definitely rivaled the Carolina Reaper I had (although the stomach pain didn't last nearly as long).