Whole Lotta Habeneros!

[ChickenBrocandZiti]

I live in a small place in the city, this summer I planted two habenero plants in a small window box and now i've got about 30 bright orange peppers ready to go and I am not sure what to do with all of them. I have made some rice and beans, some pasta sauce, and some guac using a few of them but I now need to do something big with the rest and I am looking for suggestions.

I was thinking about a batch of Jerk paste so if anyone has a recipe that will keep for some time please let me know otherwise I am open to any and all suggestions.
Thanks,
CBZ

[Shrinkrap]

I smoked/dried my "choclate habs", and today I ground some for a rub for a smoked pork shoulder.

[ChiliDude]

I've steamed chiles after removing the stems and seeds using a Chinese bamboo steamer. Storing them in plastic sandwich bags in amounts that you might use for a batch of Texas-style chili and freezing them works well.

[Niki in Dayton]

You can make jerk paste and then freeze it; my favorite recipe used habeneros, freshly ground all spice berries, thyme, garlic, ginger, green onions, brown sugar, and a bit of salt. You can make the paste, use some fresh, then freeze in 1-cup or so batches. It might not be as pretty as fresh (the bits of orange and green will be much duller) but once one grills the item covered in jerk sauce, that happens anyway.

[mojoeater]

I've frozen hot peppers in the past. When you want one for a recipe, they are easy to just pull out of the freezer bag and pop into the pot/skillet.

[BobB]

Ditto here. Just wash them, let them dry and freeze them whole.