Serranos are usually pretty hot. The only thing I use a lot for is hot sauce. Use food handling gloves. Roast a bunch to the point of charred skin and put in a small brown paper bag to sweat. Peel and de-seed. Puree or liquify. Season. It'll keep in the fridge a long time.

You can always freeze them.

I grow serranos too. I like to let them turn red before harvesting.

I keep them in the freezer and use in various dishes. Last night I added one to an Amatriciana sauce. I always add one to roasted red pepper bisque. Also use them in some Thai stir-fries.

If you do not want to use space in the freezer, you can dehydrate them.

I use Serrano chilies in lots of recipes - and I like them because they are hotter (as a rule) than jalapeños. I use them in grits, bean dip, Spanish rice, migas, quesadillas, soups, vegetables, meatloaf, etc.

I'm trying to grow jalapeños and Habanero chilies right now, but the heat here is killing them, even when I water them three times a day. They evidently do not like like temps above 110°.

Indoors, I have some small chocolate Habanero chili plants that I bought live from Amazon, and they are doing well in my east kitchen window, but eventually I will have to put them outdoors, and I am trying to wait until it is not quite so hot.

Thanks, all! Yes, I said I'm planning to freeze plenty, but that will still leave me with a lot. It must be ideal conditions for hot peppers here this year because my jalapenos, serranos, and Portugal long hot plants are all producing heavily. I keep making jars of candied jalapenos and green salsa from the jalapenos... I suppose I'll make a hotter version with the serranos, then, and maybe try to give some away. :) My experiences with the dehydrator haven't turned out well this year, so I'm not sure if I'll try to dehydrate any or not.

If it isn’t particularly humid there, you can air dry peppers. Just hang them up (best) or put them on a tray.

Party, I had a year like that with bell peppers once. I cubed them with the Vidiallia onion chopper and froze on a sheet pan. I then put in big ziplocks and I had bell pepper for cooking for months!

ETA: I also froze jalapenos whole. They were great for cooking.

plllog, it's generally humid here, so air drying wouldn't work well for peppers. I've had a big bunch of catnip hung in the hot/dry shed and it's just not getting crispy. Amazing.

Yes to using the freezer, but I'm running out of room. My blackberry plants are loaded too... I've got 3 quarts frozen already and they are just beginning to ripen. I need to make a lot of jelly! Maybe I should make up a blackberry-serrano jelly. That sounds good!

Definitely try the dehydrator then. You might still want to freeze some dried, but powder or flakes will be the most compact. Whole dried is more shelf stable than fresh, but I find they're only good for a couple of months, though last much longer in the fridge or freezer. Perhaps vacuum sealing would work and keep them better at room temperature, but they might shatter. Perhaps seal in a jar? You could seal powder or flakes in a jar instead of freezing, too. I just don't know how they come out from vacuum sealing. You can also freeze hot sauce, enchilada sauce, etc., and if you're good at the flat pack vacuum bag thing, don't take up so much room. Or I think they can go in simple water bath canning, given approved recipes.

As to other dishes, just look at what you're cooking and ask yourself if it would be good with serranos in it. Like fried rice--would you want that pop of heat? I put a large Anaheim in my corn salad and it might as well have been a bell pepper. I amended with some powdered heat, however, rather than trying to cook up a jalapeño separately and try to meld it with the salad. I never even considered a serrano for that--I'm no heat-wimp, though some of the minions are.

You can also make pepper jelly or marmalade, pepper ice cream syrup, pepper ketchup... But it's all a lot of work and you might get tired of them.

Maybe a neighbor has a glut of pears and wants to swap?