I’ve already made 3L of hot sauce with jalapeno and serrano peppers. I just picked the Thai peppers, which will add at least another liter. The remaining peppers in the garden will be dried and used for next year’s batch.
Sounds like you’ve got a hot pepper overload! 
Totally! If your peppers are anything like mine, they’re crazy hot. Just three small pieces—about the size of a coffee bean—can make a burger scorching. They’re my favorite too, but I have to be extra cautious when cooking for others.
My peppers were insanely hot this year. I love spicy food, but these were on another level. It’s like Peppergate all over again!
I have a plant with the tiniest Birds Eye chili’s on it and they are brutal.
I highly doubt they’re mild at all! 
Congrats on an impressive harvest! 
Dry them in the oven on low heat for a few hours. They’ll easily crumble into pepper flakes. 
Didn’t the smell chase you out of the house in tears? Just grinding them was painful!
Nah, it just made me hungry. ETA: I’ve also tried drying peppers by stringing them on fishing line, but it takes much longer.
We have tomatoes canned looks just like them. Lol
Yes! I’ve got some of those just out of frame. It’s my first year growing tomatoes—no botulism so far!
We still have tomatoes we canned 2 years ago
Botulism isn’t an issue with tomatoes because their acidity levels are high enough.
Dry those peppers! A food dehydrator is a fantastic investment for any home chef or gardener. Store them in a jar and use a few to add some spice to your cooking.
My peppers were not the peppers they were supposed to be, I bought jalapeños but ended up with two giant shishito plants
Holy moly, Thai peppers are insanely hot! You can freeze them, dry and grind them, or leave them whole, but they’re way spicier than you’d expect!