Extra hot peppers
I grow Serranos to make hot pepper jelly, and also some jalapenos for salsa or stuffing. But now, at the end of the season, I have extra, especially red ones. I can only make so much pepper jelly.
The thing is - these are really HOT. Jalapeno M sure is a hot thing, I almost killed some guests with my salsa. One pepper was mellow, first batch of salsa, the next pretty lethal.
So I'm trying to decide what to do with the extra ones - freeze them maybe? How - cut up, or...? I don't think I'd want to pickle them, I think they'd be too hot for anyone to eat them.
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