Carload of jalapenos coming! Any good preserving ideas?

The hot dry Summer is apparently making the six jalapeno plants in my garden VERY happy. I've picked nearly four pounds of mostly red ones and they just keep coming. Very hot, too, which is great.

Last year I made jalapeno jelly, peach and jalapeno preserves, and I thought a rather so-so fermented jalapeno hot sauce. Froze some to use over the winter, too.

Any new ideas will be gratefully accepted!


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