Hotsauce! It's great when you make your own.

Depends on the pepper. Jalapenos get stuffed or cut into rings and thrown on practically anything. If by some freak chance they don't get gobbled up immediately they get turned into bread and butter pickled jalapenos.

I dry a lot of my peppers. Lots of dried sili labuyos, chili de arbols, cayennes right now. Put em through a coffee grinder for flakes. I'll just use kitchen shears to chop up a whole dry cayenne to add to spaghetti sauce or add a few to a stew. Scissor chop a few into some ground beef, with garlic, basil and black pepper and make burgers. Looking to make a sili labuyo vinegar, but I think I need to learn a little more about it first.

Habs and stuff usually get baked into a pizza or chopped up in a big sandwich. I have to use the superhots with caution. The only chinense I'm growing now is chocolate scotch bonnets and those are brutally hot in my opinion. It's a fantastic flavor. I think it would make a really good hot sauce.

Get creative too. Some of the thicker walled habs, can be dried in a food dehydrator. Possibly ground up, and used year round. Or dried in a smoker. If you have too much ground pepper, make some hot sauce. Make a pepper mash. I'm learning about that and hope to make something similar to that Silafunghi stuff cause it's highly addictive, overpriced, and is almost never in stock.

Never underestimate the flavor that comes out of roasting any variety of pepper. It also takes away the up front heat of hotter peppers and allows you to enjoy the flavor before running for the milk.

Yesterday I roasted 6 bell peppers, a head of elephant garlic (with about 3 tbsp of EVOO), 2 hot cherries and 2 red jalapenos and processed it all together to make an insanely good dip. Been eating it with tortilla chips or bread about every 15 minutes since then.

Phil

DH grilled some whole Numex Sunrise tonight. Yow! I thought those things were supposed to be mild! I almost reached for DD's milk! And I can eat a raw serrano no problem (raw Thais sent me running for bread and milk).

I guess it was the seeds - I'll have to split and deseed them next time. They were really seedy.

Of course he had no problem - he just drank a pint of tomato juice with jals boiled in it I put in the fridge, and added 8 oz of hot sauce to it! I've gotta make either or both hotter for him so he doesn't drink a whole jar of hot sauce in 1 sitting. On the other hand, it's freeing up my jelly jars for the apple-jalapeno jelly (2oz jals for 5 jars - yes, made to Yankee tastes but yummy sweet and hot).

I eat them straight w/ food, hot sauce, dry pods, make powders, make hot sauces, make pepper purees, make salsa, pickle chiles, pickled rings for sandwiches and nachos, chop them up and eat them on pizza or whatever, make hot vinegars, spicy butters, hot jellies, and hot oils. there is almost no limit to what u can do w/ hot peppers, one of natures most versatile foods, and by far my single favorite ingredient!
paul

I'm here representing those of us that don't like the super hots, but love the variety of flavors found in sweet to hot peppers aside from the heat.

Raw eating, grilling/frying/broiling, or drying a nice mix of hot + sweet varieties is my thing.

I'll grow specific peppers solely for drying (Chimayo seed stock, Jimmy Nardello, sweet Aji types, Bulgarian Carrot, etc.)...and others specifically for fresh eating (various Anaheim and Poblano types). I keep a plant of Serranos going for when I need a quick/concentrated kick of heat. One plant with enough room to sprawl into a bush keeps me stocked all season with enough to freeze at the end of the season.

Right now I'm working on stabilizing a forced hybrid between a very tasty Cubanelle I grew a few years ago with a very vigorous Big Jim Anaheim. The taste from the Cubanelle has successfully crossed, but the plants I've chosen that best represent the characteristics I want to keep don't produce the huge "Big Jim" sized fruits (8"+). The selections I'm breeding out produce 6"+ fruits with medium-thick walls that are far more resistant to sunburn than the Cubanelle (which also had very thin fruit walls).

My new favorite is chile de arbol dipped in nutella. It might sound a little weird but it's really good.

Chocolate and hot pepper is a good combo. I buy candy bars that have hot pepper in them... Chuao is my favorite brand but there are others.

Love me some powders! Smoked on the grill as well. Salsa and sauce for the frozen pods.

Bunny,
Try Kung Pao Hybrids in your curry. Great flavor and good heat, but not overwhelming. I usually add about 6-7 Kung Pao and a few Thai Dragons to take it over the top. For Indian curries, I lean towards the Cobra chile.
Click below for a killer Curry recipe.

I second Phil, roasting peppers really brings another level of flavor, I finally got some nice ripe Big Jims, they are amazing when roasted, great for a chili base.

Here is a link that might be useful: PEPPERMEISTER's Thai Fire Curry Recipe!