I freeze mine too. I also made a pepper and garlic paste. There's a thai hot sauce that has peppers and garlic so I thought I would try my own without the preservatives. I used regular vegetable oil and finely chopped peppers and garlic. It keeps for about 3 months in the fridge. The garlic makes it hotter, IMO.

I used to lose as many peppers as we ate till I refrigerator pickled them. I do this with bananna and jalepeno and habernaro peppers. Mix 1 cup vinegar with 1 cup sugar heat till sugar dissolves then let cool and put in jar with sliced peppers you can seed and slice or just slice the peppers with seeds still in them for more heat from hot peppers. I have had them till the next harvest IN THE FRIDGE!!!! they are not canned!!! and they are still good on sandwhiches and in salads they have a sweet sour taste after being in the friodge for all that time

Cabrita, yep, have a green house. I have nearly 150 plants for my sun-dried tomato business. In an average year, I get about 500-600 lbs that ripen on the vine. This year was anything but average with 27 degrees on June 11th and a hard frost on Labor Day. And 8000 green is not a typo (I am like anal so I counted them as I brought them in...) I have been drying them in my dehydrator since I brought them all in. My husband made 36 jars each of Marinara sauce, salsa and salsa verde (using tomatillos and green tomatoes.) For his green salsa, he slices and cooks the green tomatoes and tomatillos for about a half hour and then runs them through the food mill to remove the seeds and most of the juice (skins don't slip on green tomatoes.) Because he does this, his salsa verde is really thick and nice. Yes...northern gardening can be a real challenge. I have nearly 200 orchids indoors that give me something to do all winter. We bought a house on the Yucatan peninsula in Mexico and in 5 more years, we are retiring there. I CAN'T WAIT to be able to grow things year round.

we dry them in dehydrators & then grind them to a powder in an electric chopper/grinder, bottle it & use it to sprinkle the powder on foods. We too had too many peppers on the plants when frost hit & already had freezer full of 200 + lbs. of the roasted & frozen fresh peppers so didn't want to waste these last ones of the season. Some had begun to turn red so made an interesting colored powder!