Very small quantity of green chiles
Throw in a blender or processor. Leave the stems on. Adds roughage. Add a palmfull of salt. Add vinegar 1/4 way up the level of peppers. Blend. Add vinegar to thin. Put in bottle and you have your very own green chili sauce.
You can add carrots, onions, garlic, etc. But now you have a production instead of a solution.
We've been tossing serranos in a very hot pan with a little oil to blister them and serve them as an accompaniment to almost anything. Tis the season for peppers!
I think if you want more green plant you need more nitrogen, in my experience the more peppers I pick, the more peppers I get.
Split and pour over Boiling Vinegar = Chili Vinegar great for seasoning Greens, Shoyu Dips, Adobo etc.....
What's your heat tolerance?
Many Mexican salsa recipes use 2-3 serranos with a pound of tomatoes.
What did you intend to use the full harvest for?