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Serrano uses

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Cut them up and jar them for a condiment on sandwiches and sausages. Typically water, vinegar, salt, sugar and then any add ins like garlic, onions, various spices.
Can also can up some salsa, might have to use canned tomatoes at this time of year. Unless you still have green tomatoes out there, they make a great roasted salsa.
 
we do all the above, I enjoy 3 or 4 with lunch, breakfast, dinner. Great with eggs, on tacos or just to snack on. If I had several gallons I'd freeze a bunch for beans, Chilli, and what not. Definitely dry and grind a ton, the red ones would be great for Louisiana style sauce. Pickle and can some, eat them in everything.

Dry some of the red ones, crush them and make a hot oil pepper crisp.
 
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