They make pretty good pickles. I poke them with a toothpick, pack them loosely in a pint jar, and fill it with a 1/2 water, 1/2 vinegar, 1 teaspoon salt / qt hot solution, and water bath for 15 min. As they are hollow, the liquid will be absorbed, hence the loose packing.

We use them in our habanero hot sauce to get alot of habanero flavor without completely burning out the tasters. Use the aji dulce for flavor then add a small amount of actual hot habanero so you can control you heat level better. Pure habanero hot sauce is just to hot for most people to tolerate. This method makes it much more tolerable and you get that great citrusy flavor

kendra

Here is a a mustard based habanero hot sauce that has really great flavor. The original recipe that was from Fire Starter Hot Sauce that won a blue ribbon at the Tulsa State Fair. You could replace the Habs with as many Aji Dulce as you like. I add the Red Goat Horn peppers for color contrast. This recipe makes a little more than a pint. I don't process this micro batch as it's not necessary if kept refrigerated.

Micro Batch

6 Hab, seeds removed
2 Red Hungarian Goat Horn, seeds removed
1 cup mustard
1/4 cup brown sugar
1/4 cup white vinegar
1 T cumin
1 T curry
1 T chili powder
3/4 tsp kosher salt
1 15 oz can peaches with syrup

Combine all ingredients in food processor until smooth. Process pints in BWB for 20 minutes.