Yes, we grow them. My favorite C. chinense. They are very late this year for us.

Last year I froze some. They lose the crispness, but maintain the fruity aroma. They are fine minced in a bowl of salsa. 1 per bowl of salsa is our limit.

I also refrigerator pickled them (no BWB). Whole and punctured with a needle. Sometimes I use this recipe:

Pickled peppers

5 cups Cider vinegar (5% vinegar)
1 cups water
10 garlic cloves, peeled and halved
5-6 bay leaves
2 tbsp picking salt (kosher will work)
2 tbsp sugar
2 tbsp coriander seeds
Peppers (I used a mix of hot peppers: tabascos, wax,cayenne,
jalapenos, pequin, thai, serranos, datils - or any of them alone, or any combination)
Carrots (optional but they go nicely with jalapenos)

Pierce peppers so liquid can go trough.
Put vinegar and spices in a pot and bring it to boil. Blanch or steam (very lightly) peppers and carrots. Put the peppers and carrots in 2 quart jars and (while still hot) pour the hot vinegar solution. I like to include the garlic, bay leaves and some coriander seeds in the jars, it looks pretty. Cover and let it cool down to room temperature. Refrigerate and wait a couple of days for the pickles to be `done'.

Are these peppers really hot? My dils want really hot salsa and the guy at the nursery recomended these.

they are basically a habanero. habs are all about the same. every body claims their peppers are hotter than others. It is just talk. If you want hotter then grow the Bhut Jolokia the ghost pepper. The Ghost pepper is truely hottest by measurement. buy the seeds from new mexico state university chile pepper institute.

heat depends much more on growing conditions for minor variations. If you want hot then the Bhut is the only one to choose. nothing else comes close.

Here is a link that might be useful: Bhut seeds

Thanks. If this salsa isn't hot enough for them I'll try the ghost pepper next year.