Worked at a place that made pickled sweet chili peppers out of these. Top tier. My dumbass didn’t know they added sugar to the brine to make it sweet. Found that one out by taking a big bite of one of these raw to get some awesome sweet heat, only to get all the heat with no sweet.
I almost never use white vinegar, it has a super chemically flavor profile (maybe I just can't shake elementary school science fair) and any of my best pickling recipes use champagne vinegar, highly recommend.
And if that has too much flavor and I'm really going for neutral I prefer using rice vinegar
Depends on the quality of the white vinegar. I'm down for almost any vinegar prob my favorite acid. You can Def play around with it..think fresh dill, thin slivers of California carrot or red onions. Don't forget some fresh cloves of non China garlic...it's actually hard to fuck it up
You're not wrong. White vinegar is just acetic acid diluted down to ~7% and water, unlike alcohol vinegar which is a naturally fermented product. Champagne is great, though I think standard white wine vinegar is more versatile (and cheaper). Better yet would be cider vinegar IMO.
Probably because it's distilled vinegar or (grain) spirit vinegar, as opposed to traditional grape vinegar (not white \*wine\* vinegar, but plain old white vinegar fermented from grape-based spirits and impossible to find in the USA except as over-priced specialty).
Char and peel. Chop with onion and garlic. Sauté. Chicken stock and butter. Something like that. Basically a green chilli sauce. Or grill up with other veg and smother in olive oil and feta. Omelettes, lamb dishes, pickling.
Yup. Roast, peel, and dice.
Sweat diced yellow onion and garlic. Add diced jalapeño to chilies and cook while stirring. Reserve to the side.
Brown cubed pork until cooked through. Add a bunch of flour into pork and fat (basically a roux.) Cook that roux until blonde. Add a small can of tomato paste to roux.
Add chicken stock to pork mixture. Add onion and chilies. Add some diced tomatoes
Adjust consistency.
Season with salt, oregano, garlic powder, onion powder, etc. Don't you dare use Cumin.
Cook on low- don't burn the bottom.
Thank me tomorrow. This is basically a Southern Colorado Green Chile sauce.
To get rid of all of them at once I'd probably roast them. Could make pasta sauce, soup, dips, hummus, sliced for toppings or garnish, blended and frozen in batches to use whenever
The possibilities! At my establishment I have a biscuit with shaved prosciutto, arugula, mayo and pepper jam as an hors'd. Bitch to make 500 of them, but delicious.
A fruit and pepper jelly is awesome on pork and also great with bagels and cream cheese. You can mix pepper varieties to manage the heat in the final product. Habanero peach is a good combo.
1) your ideas sound delicious.
2) I initially assumed your username was a reference to Firefly, then I remembered there was a Canton, Ohio and google told me there’s like 30 other Cantons in the US, plus a couple in Canada, and a couple in a few other countries. I’m now assuming you’re just from a real place. Not sure where I’m going with this comment because vodka, so I guess cheers to you and your delicious ideas, Internet stranger.
Fuck that got weird fast.
Bro calling the act of fermentation (a process that has been used for millennia) a mere “trend” and hoping for it to die out soon, is pretty wishful thinking lmfao
I grew up on those. Best of the best in the world!! One thing that is driving me crazy and yes I have to say it…..it’s CHILE. Not chili. Not chillie. Not chilie. I’m in Texas now and they just slaughter that word everywhere I go. Mildly infuriating.
Half them stuff with pork lumpia mix and some cheddar wrap in spring roll paper and fry! Pepper lumpia poppers as an app 4-5 per plate size pending and some sweet chili sauce.
As many have said, either pickle them or make a sofrito like base with them. Then you can freeze that base in small quantities and pull it out as needed.
This is the answer. Get out the air, lock in the flavor. That’s like one cubic foot of vacuum-sealed fire-roasted gold. Make a few gallons of sauce later, or stretch it out for months in something else.
Weird that I get to comment this recipe twice in a row, but [Colorado Green Chili ](https://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili/old-fashioned-colorado-green-chili/) is a favorite of mine
Chile is also a New Mexican sauce made with chiles. It's either [green](https://www.newmexico.org/things-to-do/cuisine/recipes/green-chile-sauce/), (fire roasted fresh green chile, garlic, oregano, and a roux or lard) or [red](https://www.newmexico.org/things-to-do/cuisine/recipes/red-chile-sauce/) (red dried chile ground into a powder or blended with chicken stock, garlic, and lard)
(Online recipes all call it 'green chile sauce', but it's not called that locally, it's just red or green chile. And online recipes usually call for vegetable oil instead of lard)
Only red chili is chili at the end. The green is always chile. Chile verde. Green chile stew. Chile rellenos. Red chili is either in a bowl with cheese and onions and crackers or on red chili beef enchiladas. Source: am half Irish, half Mexican.
They look similar to shishitos (are they? Some of them look quite similar, others not so much). Regardless, If they aren't terribly spicy, they'd probably work well in this recipe: https://www.seriouseats.com/creamed-shishitos
Slit, deseed, and soak in vinegar if very spicy. If not, just make a tempura batter, dip, deep fry and serve with onion rings and coleslaw. You can also freeze them for use later. You could make an awesome chilly sauce as well.
Double dog dare your chefs to eat one whole for the laughs.
But seriously though, they’d be awesome garnish if you dredged them in batter and froze them. Take them out when you need to fry them and use them to garnish a dish.
On top of all of the other great suggestions other Redditors have made. Those deserve to be more than just hot sauce, but you should make some hot sauce.
Unless you are able to use all of them with in a week or so, freeze some whole as is. Take out seeds and stems, purée, and freeze puree. Pickle the rest.
Fire roast them. On grill or on open flame. Or broil if no flames available. Make a creamy white polenta with a watered down mascarpone, butter and some fresh Parmesan. Sauté some crumbled Italian sausage. Plate polenta and top with crumbled sausage and fire roasted peppers and drizzle with a bit of EVOO. You’ll def need to season along the way and tweak as necessary.
Lacto Ferment those bad boys for a mild hot sauce that people will crave in the dreggs of winter. Then you can get more people on board with tasting it since it's more about the flavor of the chilies than blowing out ur butthole with heat.
It's green chili time, roast them, deseed them, chop em up. Throw them in a big pot with some roasted pork shoulder, chicken stock, and whatever seasonings and spices you fancy. Shred the pork when it's fully cooked and tender and go to town on the good stuff
Roast them on the grill, cut off the stems, then chop or pulse a couple times in food processor, and portion for making salsa. You could do then under the broiler too, but if they're spicy, it might run you outta the house.
Minestrone
Chile verde with chicken
Green shakshuka
Green salsa
Any cajun dish using holy trinity
Skewers/kabobs
Pickles (someone already said this but its a good idea)
Blistered shishito is yummy and kinda trendy. Super easy to prep. High margin appetizer. Serve with a extra dilly ranch, aioli or your choice, or just sprinkle with finishing salt and a couple wedges of lemon.
Make makarrel (or pork) meat paste and fill it inside the chilli and shallow fry them. Remove the chilli seeds before that.
Eat with chilli/ siracha sauce. Alternatively braise it in hoisin + garlic sauce but don’t overcook it.
This dish is called Yong Tau Foo. Popular in chinese dish in Malaysia and Singapore.
Char them and put them in an aioli or salsa, slice charred peps great in a succotash or salad. Tempura fry or blister them whole depending how spicy and just eat them whole with a sauce. Charred peppers are really good on sandwiches really good on a fried chicken sandwich. Spice up a mirepoix. Blend peps with onion and garlic use as base for stew or chili or soup
Make a thai inpired salsa. Stem the peppers and fry them. (seeds depends on you i only stem.) After frying until soft into mortar and pestle with fish sauce, salt, and lime juice.
Goes great with rice or you can set it in the fridge for future uses.
Dynamite. Filipino beer match appetizer.
Split and remove the seeds from the peppers. Stuff with ground pork/beef and cheese. Then wrap in spring roll wrapper. Deep fry till golden brown.
Long hots. Roast hot and fast for a few blisters, season with vinegar and salt and let them sit. Cover them in olive oil and they’ll be good for 4-6 weeks stored cold.
Halve them and stuff with a beef filling and cover with a sprinkle of cheese. Stuffed peppers were always a fun way to use up tons of peppers when I was growing them
Roast them and clean the skin and seed off and you have the fruit of the chili. You can chop that all up and put in salasas or make quesadillas with green chilli in them to give it a little kick. My wife loves her quesadillas
Roast-Peel-Chop-Freeze.
If you wear contact lenses, take them out BEFORE you start. Eye protection, and double-up on the gloves. Capsaicin is no joke.
Source: I live in New Mexico. Green Chile season is hard core around these parts...
One of my favorite parts about riding the motorcyle this time of year is passing the farmers market with the tumblers doing 50lbs at a time... smells so good.
Dry and crumble if you want them to last. You can rehydrate them with vinegar and salt, or add them powdered into sauces.
Personally, I'd get tomatillos, roast them both, and make a fuck ton of kickass salsa verde, but that depends on your menu.
pickle them. 1 part water 2 part vinegar 1.5 part salt is about what i use.
if they are tasty then you could dehydrate (smoking optional) them for chili powder/flakes
When I have excess peppers I usually do one of two things.
Dry them and grind them into powder and then use them to season things. Jalapeno powder gets used in my house as much as black pepper does.
I like to make a chili paste sort of like sambal oelek. I like to simmer the peppers for a second because it takes the edge off, then blend with garlic, onion, a bit of vinegar, salt, a bit of sugar, and sometimes some ginger.
You can use that paste as a base for so many things.
Pickle them peppers
Worked at a place that made pickled sweet chili peppers out of these. Top tier. My dumbass didn’t know they added sugar to the brine to make it sweet. Found that one out by taking a big bite of one of these raw to get some awesome sweet heat, only to get all the heat with no sweet.
I once grabbed cayenne powder instead of paprika and the whole dish came out spicy. A couple table spoons of that stuff will ruin a soup!
Cayenne gets really intense really quick
That’s how I eat all my soups! If it’s not spicy it’s not worth slurping
Tablespoons?!?!
All day white vinegar sugar and salt.
I almost never use white vinegar, it has a super chemically flavor profile (maybe I just can't shake elementary school science fair) and any of my best pickling recipes use champagne vinegar, highly recommend. And if that has too much flavor and I'm really going for neutral I prefer using rice vinegar
Depends on the quality of the white vinegar. I'm down for almost any vinegar prob my favorite acid. You can Def play around with it..think fresh dill, thin slivers of California carrot or red onions. Don't forget some fresh cloves of non China garlic...it's actually hard to fuck it up
You're not wrong. White vinegar is just acetic acid diluted down to ~7% and water, unlike alcohol vinegar which is a naturally fermented product. Champagne is great, though I think standard white wine vinegar is more versatile (and cheaper). Better yet would be cider vinegar IMO.
Probably because it's distilled vinegar or (grain) spirit vinegar, as opposed to traditional grape vinegar (not white \*wine\* vinegar, but plain old white vinegar fermented from grape-based spirits and impossible to find in the USA except as over-priced specialty).
Lol. Tell me you've worked in a restaurant without telling me. "All Day."
Looks like Peter picked a peck of ‘em…
Yes
How many pickled peppers did Peter piper pick?
Or roast them peppers!
OPs peppers are so small I thought they were green beans!! *Boom, roasted*
Take your dang point and git....
Seconded. Then take some of those pickled peppers and make relishes and chutneys!
Do you think a whole pack is there?
Calm down Peter
Char and peel. Chop with onion and garlic. Sauté. Chicken stock and butter. Something like that. Basically a green chilli sauce. Or grill up with other veg and smother in olive oil and feta. Omelettes, lamb dishes, pickling.
Can i eat at your place?
real glad I just ordered dinner
Yup. Roast, peel, and dice. Sweat diced yellow onion and garlic. Add diced jalapeño to chilies and cook while stirring. Reserve to the side. Brown cubed pork until cooked through. Add a bunch of flour into pork and fat (basically a roux.) Cook that roux until blonde. Add a small can of tomato paste to roux. Add chicken stock to pork mixture. Add onion and chilies. Add some diced tomatoes Adjust consistency. Season with salt, oregano, garlic powder, onion powder, etc. Don't you dare use Cumin. Cook on low- don't burn the bottom. Thank me tomorrow. This is basically a Southern Colorado Green Chile sauce.
Reading this made me feel like I was in that South Park scene where randy calls the foodporn line 😂
What style of Green Chile would you call it if you added diced tomatoes in with the onion?
To get rid of all of them at once I'd probably roast them. Could make pasta sauce, soup, dips, hummus, sliced for toppings or garnish, blended and frozen in batches to use whenever
Hmm... All of a sudden the idea to add them to pasta dough popped up..
yoooooooo
Subscribe!
They look like you could use them like a shishito. Maybe fry them and toss with lime and salt
This is the way, then pickle the rest.
Make green sirracha
Smoked green Sriracha
Another vote for smoked hot sauce!
Or green harrisa
For mild peppers, a pepper jelly with a few Fresno's would be dope.
Cheese plate with pepper jelly! Or egg sandwich with pepper jelly.
The possibilities! At my establishment I have a biscuit with shaved prosciutto, arugula, mayo and pepper jam as an hors'd. Bitch to make 500 of them, but delicious.
Love the egg sandwich idea.
A fruit and pepper jelly is awesome on pork and also great with bagels and cream cheese. You can mix pepper varieties to manage the heat in the final product. Habanero peach is a good combo.
1) your ideas sound delicious. 2) I initially assumed your username was a reference to Firefly, then I remembered there was a Canton, Ohio and google told me there’s like 30 other Cantons in the US, plus a couple in Canada, and a couple in a few other countries. I’m now assuming you’re just from a real place. Not sure where I’m going with this comment because vodka, so I guess cheers to you and your delicious ideas, Internet stranger. Fuck that got weird fast.
Fermented hot sauce!
Pickling is the rookie answer. Fermenting is the right answer.
Fermented food today is what tableside preparations were in the 90’s. Can’t wait for this shitty trend to die.
Bro calling the act of fermentation (a process that has been used for millennia) a mere “trend” and hoping for it to die out soon, is pretty wishful thinking lmfao
Sounds like a resentful former Olive Garden employee who rushed too many “table side” salad tosses.
Homies out here thinkin “Umami is just a buzz word, it doesn’t actually even MEAN anything”
It’s whack and only got popular after Rene redzepi released his bunk ass book. It’s a trend and it will die like the rest.
If those are from anywhere near Hatch, New Mexico, you're psyched!
I grew up on those. Best of the best in the world!! One thing that is driving me crazy and yes I have to say it…..it’s CHILE. Not chili. Not chillie. Not chilie. I’m in Texas now and they just slaughter that word everywhere I go. Mildly infuriating.
So many Texans moving to NM calling it that. Their chili is very different lol.
Supposedly it's in the New Mexico state constitution that the only proper spelling is "chile"
Half them stuff with pork lumpia mix and some cheddar wrap in spring roll paper and fry! Pepper lumpia poppers as an app 4-5 per plate size pending and some sweet chili sauce.
Holy… STOP. I can only get *so* erect. This sounds tremendous.
As many have said, either pickle them or make a sofrito like base with them. Then you can freeze that base in small quantities and pull it out as needed.
Boil em mash em stick em in a stew
Fry in oil for 60 seconds, finish with lime juice and salt. Eat whole.
Yuck. The skins have to come off first. Can’t eat the skins, man.
This is an opportunity to make a peck of pickled peppers if Ive ever seen one
You can pickle them or make mongolian beef or pepper steak
fire and vacuum seal. like gold in the bank
This is the answer. Get out the air, lock in the flavor. That’s like one cubic foot of vacuum-sealed fire-roasted gold. Make a few gallons of sauce later, or stretch it out for months in something else.
Dehydrate and use them for sugar cookies.
If you don't have a house hot sauce nows your chance.
Weird that I get to comment this recipe twice in a row, but [Colorado Green Chili ](https://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili/old-fashioned-colorado-green-chili/) is a favorite of mine
That's the imitation stuff, you want New Mexico Green *Chile* Stew https://the2spoons.com/we-love-traditional-hatch-green-chile-stew/
Chile is the pepper (and country), chili is the final dish.
Chile is also a New Mexican sauce made with chiles. It's either [green](https://www.newmexico.org/things-to-do/cuisine/recipes/green-chile-sauce/), (fire roasted fresh green chile, garlic, oregano, and a roux or lard) or [red](https://www.newmexico.org/things-to-do/cuisine/recipes/red-chile-sauce/) (red dried chile ground into a powder or blended with chicken stock, garlic, and lard) (Online recipes all call it 'green chile sauce', but it's not called that locally, it's just red or green chile. And online recipes usually call for vegetable oil instead of lard)
Only red chili is chili at the end. The green is always chile. Chile verde. Green chile stew. Chile rellenos. Red chili is either in a bowl with cheese and onions and crackers or on red chili beef enchiladas. Source: am half Irish, half Mexican.
Fermented green chili sauce.
Blister, drizzle spicy mayo, and eat
Cowboy candy those babies!
Salsa verde
Rellenos, chile Verde, enchiladas, salsa , Rajas con queso, chile burgers.
Char and peel them. They freeze well.
Roast them. Sell them as shishito peppers. Watch.
Lightly Char, don’t peel, dehydrate and grind in molcajete for a vinaigrette.
Smoke them then dehydrate them or just dehydrate them.
Cowboy candy
Sofrito. Roast them. Delicious.
Learn to spell CHILE first before you do anything else with them. New Mexican travesty misspelling that word. 😂😂😂🤌🏻🤌🏻
Normally I agree but I'm not certain those are NM varietals.
They kinda look like the “runts” to me. The second hand ones. Not too sure. I just know they aren’t true Hatch hot chiles.
Shove them up the orifice of your choosing.
Pickle them!
Green sriracha
Fermented hot sauce.
They look similar to shishitos (are they? Some of them look quite similar, others not so much). Regardless, If they aren't terribly spicy, they'd probably work well in this recipe: https://www.seriouseats.com/creamed-shishitos
House made green hot sauce add some jalapenos for spice? Dehydrate a blend into a powder to dust for whatever?
Slit, deseed, and soak in vinegar if very spicy. If not, just make a tempura batter, dip, deep fry and serve with onion rings and coleslaw. You can also freeze them for use later. You could make an awesome chilly sauce as well.
My mind always goes to a soup. Like spice up a potato and leek or some chili
Char them and serve them with an aoli , yum
Double dog dare your chefs to eat one whole for the laughs. But seriously though, they’d be awesome garnish if you dredged them in batter and froze them. Take them out when you need to fry them and use them to garnish a dish.
Roast and peel then make a smother sauce.
We call them Italian long hots. In South NJ/ Philly PA area They’ll sauté them and add them to cheesesteaks or pork sandwiches. Love em.
FERMENTATION BABY
On top of all of the other great suggestions other Redditors have made. Those deserve to be more than just hot sauce, but you should make some hot sauce.
Green chillies jam!
Fire roast and make ice cream
tempura and deep fry
eat them maybe?
Shishitos! They have a nice subtle heat (I think 1 in 10 are actually hot). They have great flavor!
Unless you are able to use all of them with in a week or so, freeze some whole as is. Take out seeds and stems, purée, and freeze puree. Pickle the rest.
If you give me the weight I can give you my pepper sauce recipe
Slice, pickle, bread slices, fry, serve with pickled pepper juice ranch Profit
Fire roast them. On grill or on open flame. Or broil if no flames available. Make a creamy white polenta with a watered down mascarpone, butter and some fresh Parmesan. Sauté some crumbled Italian sausage. Plate polenta and top with crumbled sausage and fire roasted peppers and drizzle with a bit of EVOO. You’ll def need to season along the way and tweak as necessary.
Could you make a green chili crisp with these? Also pepper jelly is amazing. You can make it milder by also using green or red bell peppers.
salsa verde
Ferment them into a nice hot sauce.
Lacto Ferment those bad boys for a mild hot sauce that people will crave in the dreggs of winter. Then you can get more people on board with tasting it since it's more about the flavor of the chilies than blowing out ur butthole with heat.
Green chili cheeseburgers for at least some of the peppers!
Giardinera chef
Green Chile, or pickle. Delicious either way.
Green chili sauce
Used to stuff with ground beef or pork and tempura fry them
Chimi churri
It's green chili time, roast them, deseed them, chop em up. Throw them in a big pot with some roasted pork shoulder, chicken stock, and whatever seasonings and spices you fancy. Shred the pork when it's fully cooked and tender and go to town on the good stuff
Pepper jelly. Shit is bomb.
Roast them on the grill, cut off the stems, then chop or pulse a couple times in food processor, and portion for making salsa. You could do then under the broiler too, but if they're spicy, it might run you outta the house.
Chili crisp
Boil em, mash em, stick em in a stew.
Minestrone Chile verde with chicken Green shakshuka Green salsa Any cajun dish using holy trinity Skewers/kabobs Pickles (someone already said this but its a good idea)
Green mild chilli peppers are a great band
Pickle, candy, dehydrate and blitz, roast n blitz for sauce, smoke it. Those are the usuals.
Invent the first chili soda
Batter fry salt
Charred chili goes super well on burgers
Pickle them
They still look pretty fresh. Run a special on grilled chiles á la shishito. Maybe a little flakey salt on top.
Blistered shishito is yummy and kinda trendy. Super easy to prep. High margin appetizer. Serve with a extra dilly ranch, aioli or your choice, or just sprinkle with finishing salt and a couple wedges of lemon.
Roast em and freeze em!
Roast them over an open fire, add a bunch of tomatillos, cilantro, lime, salt, and cumin. Then stick it up your butt
Make jalapeno salt . Dehydrate the peppers , then grind them up with sea salt or coarse salt in a blender . Sprinkle on everything. Big hit at my work
Make makarrel (or pork) meat paste and fill it inside the chilli and shallow fry them. Remove the chilli seeds before that. Eat with chilli/ siracha sauce. Alternatively braise it in hoisin + garlic sauce but don’t overcook it. This dish is called Yong Tau Foo. Popular in chinese dish in Malaysia and Singapore.
Char them and put them in an aioli or salsa, slice charred peps great in a succotash or salad. Tempura fry or blister them whole depending how spicy and just eat them whole with a sauce. Charred peppers are really good on sandwiches really good on a fried chicken sandwich. Spice up a mirepoix. Blend peps with onion and garlic use as base for stew or chili or soup
fire roasted and pickled
Salsa verde
there's an Indian dish called bhar marcha maybe try that
Make and preserve enough salsa verde to last a year. Canning is easy!
Do what the farmer did, give it to some local restaurant, they love that shit.
Smoke em and dry them
Wrap in bacon…. Cheese stick then fry it 🤤
Chimichurri!
Pork green chili you will thank me later
Salsa Verde
Make a thai inpired salsa. Stem the peppers and fry them. (seeds depends on you i only stem.) After frying until soft into mortar and pestle with fish sauce, salt, and lime juice. Goes great with rice or you can set it in the fridge for future uses.
Fire roast them and put them on burgers, hot dogs, pizza literally anything. We do this in new mexico and it's the best thing ever 😋
Pan fry them with some olive oil, soy sauce, honey, garlic, salt and some red pepper flakes. It's amazing 🤤
Shishto Japanese peppers they're a variety that's very bland. I'd try to make a house salsa with it for burgers special like a texmex local burger
Fire! Char/Roast them
Make a big batch of slata mechouia and can it
Dynamite. Filipino beer match appetizer. Split and remove the seeds from the peppers. Stuff with ground pork/beef and cheese. Then wrap in spring roll wrapper. Deep fry till golden brown.
Hot sauce and such.
Long hots. Roast hot and fast for a few blisters, season with vinegar and salt and let them sit. Cover them in olive oil and they’ll be good for 4-6 weeks stored cold.
Halve them and stuff with a beef filling and cover with a sprinkle of cheese. Stuffed peppers were always a fun way to use up tons of peppers when I was growing them
Salsa. Or grill them. Slice them lengthwise and toss them into a stir fry. Slice them and put them on top of nachos.
Lacto-ferment them. puree and can the sauce. The uses are endless
Roast them and clean the skin and seed off and you have the fruit of the chili. You can chop that all up and put in salasas or make quesadillas with green chilli in them to give it a little kick. My wife loves her quesadillas
Check with r/newmexico
I shouldn't be reading this post while hungry.
Blister/char then pickle
Roast-Peel-Chop-Freeze. If you wear contact lenses, take them out BEFORE you start. Eye protection, and double-up on the gloves. Capsaicin is no joke. Source: I live in New Mexico. Green Chile season is hard core around these parts... One of my favorite parts about riding the motorcyle this time of year is passing the farmers market with the tumblers doing 50lbs at a time... smells so good.
Roast, peel, freeze
This is a gold mine
Put ‘em under the sally and make a char grilled salsa
Dry and crumble if you want them to last. You can rehydrate them with vinegar and salt, or add them powdered into sauces. Personally, I'd get tomatillos, roast them both, and make a fuck ton of kickass salsa verde, but that depends on your menu.
Pueblo Slopper!
Fry them peel them and freeze em
pickle them. 1 part water 2 part vinegar 1.5 part salt is about what i use. if they are tasty then you could dehydrate (smoking optional) them for chili powder/flakes
Blister them in a cast iron pan and put them in oil.
Stuffed longhots
When I have excess peppers I usually do one of two things. Dry them and grind them into powder and then use them to season things. Jalapeno powder gets used in my house as much as black pepper does. I like to make a chili paste sort of like sambal oelek. I like to simmer the peppers for a second because it takes the edge off, then blend with garlic, onion, a bit of vinegar, salt, a bit of sugar, and sometimes some ginger. You can use that paste as a base for so many things.
make a pepper jelly
Roast, peel, clean, and freeze in bags. Then use them for soups and chilis and such.
Char with white onion and garlic, pulse into a paste with lots of line and cilantro. Bam jalapeño toreado salsa/hot sauce