burnt out on escabeche

We are on the verge of prolific harvest of hot peppers ( for Us) maybe a pound left over form what we use fresh for mexican, thai reciepes or sambal oelek

seeking recipes for perserving alternatives besides dried or pickled.

thai, habenero, jalapeno and ghost peppers.

Thank you Greg

You've covered two of the three common ways of food preservation, the only one left is freezing, which is what I have seen done with 50 pound bags of green chile in New Mexico. They roast them until they can peel off the skin and pack them away in all sorts of freezer containers for pulling out later to thaw out and dump on almost everything.

I suppose a fourth way would be to put them in some alcohol and let that do the preservation. Sherry pepper sauce is common in Bermuda and is based around preserving the flavor of your favorite pepper in a decanter full of sherry.

I have an abundance of serrano peppers right now, and while the neighbors have also tired of them, the chickens never will.

I wonder if they can be fermented?

I make a cilantro/jalapeño sauce that people get addicted to. 8 oz. Jalapeños, stemmed and cut in quarters, 1/4 cup of olive oil, garlic cloves, a good bunch of cilantro, 1 Tbsp. Vinegar and 1tsp. Salt. Puree into a sauce add more vinegar if needed.

For habaneros or ghost peppers I use steamed carrots instead of cilantro.

I found this ... has any body made this and how do you rate it... might be good for a an additive to chili.

Ingredients:
· Bhut Jolokia 250gms (cut in small pieces; remember to wear a globe while cutting the mirchi).
· Mustard oil – 200 gms
· Salt to taste

Method:
Sun-dry the chillis for a few days; Heat oil in a pan and add the salt. Once the oil cools, add the chillis and bottle them in a clean and dry bottle. Sun-dry every day for a few days; this is very important. Also, see to it that they don’t come into contact with water.
Once, your bhut jolokia pickle is ready, one drop of the pickle oil is enough to excite your palate.

has any body made this and how do you rate it...

I haven't made this specific recipe, but I have made a similar chili oil in the past, and it can be pretty good. I think you're supposed to discard the chilis after a month or so, so they don't go moldy. However, I wouldn't make a lot of it, as a little goes a long way!