I have made chili jelly in the past (which we referred to as "Yippee Ki Yay" after the line in "Die Hard" when Bruce Willis blows up the elevator :-D) but there's a lot of chopping involved.

You can saute them and freeze them. Not ideal, but useable if appearance isn't a factor. You can also fresh pickle by chopping and marinating in a vinegar or vinegar and sugar solution. Then you have not only the peppers to use but also chili infused vinegar . . . which I have not found a use for, but YMMV.

Seems just about all prep for an abundance of produce is fussy. Especially when not in the mood.

This is my go-to for processing. But you might have the wrong ratio of pepper to tomatillo. No appliances are needed and a course chop isn't to bad, tomatillos in half. Onion quartered. Garlic, top cut off. Peppers in rings, or top stem cut off if tiny ones. Parchment lined sheet pan or a turkey roaster if i have a mother load. A bit of olive oil, tBsp.

If the ratio of red and green is close to equal amounts, it comes out an ugly brown for a sauce or salsa. Tomatillo and red tomato. A few red peppers in this would be fine since peppers do not 'juice' much.

I roast a half dozen trays in Sept when the tomatillos come it and the hatch chilis arrive. Looks like this shallow small tray made 4 batches of salsa. 4 pints aprox. Easy into qrt zip-locks. No food saver needed being so juicy. I fridge one and freeze the rest. The garlic pops out with a squeeze.

One soiled piece of parchment. No mess. Later on, or tomorrow, or second day, ...a nice tomatillo salsa, green sauce. I add fresh ingredients like cilantro with stems, lime, a bit of red bell pepper, red onion...or any fresh produce i don't want go to waste. Into the cuisinart. Season with salt to taste. A pinch of sugar or a glug of vinegar to taste. Pulse chunky or less chunky. A quarter of a poblano is a nice flavor and adds good color.

For a Peruvian green sauce, all of the above, but in a power blender, with the addition of 4 or 5 big green romaine leaves. Chopped a bit first. A gorgeous sauce. The milk from the romaine thick ribs....everyone swears it has cream in it.

I've made fresh pickles with them using vinegar and brine, but no sugar. It's a similar recipe to other fresh pickles that I make. I cut the chilies in half lengthwise or else purée them to make a salsa.

My preferred method is to grill them before adding the vinegar and brine, but this step is not necessary. I usually add garlic as well.

For drying, I use my dehydrator, and that works well for the ones I've dehydrated so far. The cayenne that I've grown has often dried itself on the plant. For larger chilies, it can help to cut them in half before dehydrating, but I've not done that - I have not dried large chilies!

I've not made anything with tomatillos that was preserved.

Thank-you everybody! Sleevendog, your sheet pan roast looks like exactly what I need! I just can't stand there (or walk around bringing things to a chair) very long. I can manage rough cuts. Make rings about the size of the little peppers, etc. No worry about perfect seeing. Freeze and figure out the rest later. ;) I had been planning on making these layered, fussy dishes. I'll definitely try the romaine core--would it work with a green leaf? (I have one that needs using). This also sounds like a nice base for chili or a roast. Can amend at use time to balance.

Hm.... I have other things to use up as well. Might be good to experiment with the chilis this way.

Thank-you! I'm inspired.

I'm inspired. I've been making these various no-oil salad dressings. Sometimes just a tsp of toasted sesame oil. With everything bagel blend or similar.

Yes green leaf works if the inner base has some thick cruncy ribs. The leafy tops will give it a great color. This was last night. I have miscellaneous greens for salads that need using as the garden is starting to produce. DH picked up way too many potatoes at the butcher. Had half a cauliflower. A carrot, half a giant purple sweet potato. All roasted/cooked will become a side potato salad tomorrow. Intentionally cooked more than needed last night.

You could always put the red tomatoes, super hot peppers, anything else that is nice roasted like i did the carrots...off to the end. Or in rows. Or a second tray.

I have a solid big romaine core i did not use last night but plan to make the Peruvian sauce tonight to have with dumplings. Traditionally served with empanadas.

The Raos jar is gross because i froze a couple half pints, (jars are huge), then the couple tBsp's left in the jar i added a tBsp vinegar and same water with oriental mustard powder. Some lemon and zest...big shake. Quick zesty creamy dressing, no mayo. Not on a diet. Just don't care for oily dressings. Simple good olive oil/lemon/herb sure. Just not the ratios most use.

Opps, DH snacked on all the veg for lunch/brunch. But thats what food is for. All cooked and ready. Seasoned. The rest of the dressing on top so i could rinse the Raos jar for recycling.

(i rinsed with another bit of vinegar first, 😀, cold potatoes love vinegar.)