What should I do with all these peppers?

I freeze some and dry some. I freeze them whole and put in a ziplock and then take out as needed. When I dry them I crush them and mix together with other dried pepper varieties and keep in the freezer. I use the spicy mix in cooking, on salads and it is especially good on popcorn.

Age them in salt and vinegar!

Seed, vein, and chop into slices.

1/2 inch of peppers - cover with salt....

1/2 inch of peppers. , etc..... until you fill a mason jar. Cover with cheese cloth and a rubber band.

Let it sit and ooze for two weeks.

Add cider vinegar to cover: about 1/2 inch over the top of the peppers. let it sit another 2 weeks. Puree in a blender and enjoy.

You just made habenero tabasco - and got rid of about 40 peppers!!!!

Careful! - about 4-8 drops in a bowl of soup will do the trick!

We freeze our extra peppers. Than use a cheese grater while they are still frozen. That gets them just right for most cooking.

All of the above, plus dry some of them in a dehydrator, your oven or the sun. If dried thoroughly they will keep for years without refrigeration.

Bert

You could make pickled peppers, {google a recipe}, or a fresh pico de gallo salsa.

you could make a Ristra, A ristra is the long strings of chiles that you see outside houses all over New Mexico in the autumn.

give some away to neighbors, or find some recipes for pepper jelly, pepper relish, pickled peppers etc

par(semi)cook them in olive oil (in a well ventilated area-outside even) and freeze them in indi-ziplock baggies.

use the oil, too.

and i wonder... could you string them(like,with a needle and thread) and hangdry them?

and no matter how badly your eye itches..

DON"T SCRATCH IT!!

you could make salsa

ziplock bag, freeze.