You're recipe seems perfectly safe. In fact, it is almost an exact half of the USDA recipe for pickled hot peppers. You could increase the total mix of peppers by 1/2 pound and still be safe.

So you've got bottle after bottle of these things - how do you actually USE them?

I have chillies galore at my place, several kinds, hardly ever use any of them. I admit to being a wimp!

hmm. . .
When I do my anaheim chile's I first blacken the outer skin and peel it and then I can or freeze them. Then they are just like the can of green chiles that you buy in the store -I can chop them or use them in strips.

How do I use them? I use them in tacos or they are a main flavor ingredient in enchilada sauce. I make both green and red enchiladas. We have a turkey taco family recipe that is extremely popular I usually make at least 100 at a time and freeze them.

They are great as an alternative to jalapeno's in nachos and other dishes - the great flavor less the heat.
leesa