Surfeit of serranos
I'll throw in another vote for giardiniera. - IMO, it's FAR superior to hard pickling them or cooking them during the canning process. I do a huge batch of giardiniera every year - you can add it to SOO many different dishes. If you haven't made it before, I highly suggest you at least make a small batch this year. My favorite method is the overnight brine, rinse, and cover with evoo, and vinegar. I do not cook it at all. Standard ingredients for me are:
celery (only a little)
Carrot (only a little)
Chopped garlic (The pre chopped, jarred variety)
I use the processor for an even chop, plus I like mine chopped finer than most you'll see, probably a 1/4 inch dice for everything. My csa grower is growing some bhut jolokias for me this year - I can't wait to get my hands on them!
Use to have that problem. After putting them up in every way imaginable with more still coming on I simply threaded a heavy needle with a double strand of carpet thread and strung the peppers on it, then hung up the strings of peppers to dry in a place with good air circulation. Hang them horizontally with a tiny space between each pepper so they're not touching. I hung them from the ceiling beams in my kitchen's breakfast nook so they were decorative too! It'll take a little while for them to dry.
Info on preserving chiles, roasting and freezing, drying, making into vinegars etc. :
Yemenite Hot Sauce recipe, I found this from http://ushotstuff.com/index.htm
Recipe By: Joan Nathan - Jewish Cooking in America
1 pound serrano chile peppers
5 whole head of garlic peeled
1 bunch fresh cilantro well rinsed
1/4 teaspoon dried red pepper flakes or to taste
1/2 teaspoon powdered cumin
salt to taste
olive oil to cover
Blend in food processor. Makes about a pint. Stores well in refrigerator.
Fried serrano chile salsa:
Fresh serrano chile salsa:
Spicy Tomatillo and Piloncillo Salsa Over Chicken:
Roasted Serrano Salsa:
Thai chicken salad:
pickled hot peppers:
Good luck! =) Let us know what you end up doing.
I just solved the same problem (except with jalapenos) by pickling 6 pints (about 2 1/2 lbs) of 'em. They're canned and shelf-stable so we can spread out the surfeit over the course of the year. Most canning books have a recipe for pickled hot peppers. This is my first time trying it so I can't rec any particular recipe.