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I started gardening last year (on a balcony, since I am a city dweller) and had middling success.
This year things are growing much better. As part of that I have 2 chilies:
A capsicum anuum grown from the seeds from last year's pepper (which is picrel) and a Scorpion chili that has what I would guess to be 90-120 fruits on it.
Now I do love hot food, but I doubt I can eat that much chili so fast, so I wondered what you anons' favorite ways to use them were.
Hot sauce? (If so fermented or not? Any recipes you enjoy?)
As a paste similar to sambal oelek?
I have seen an anon mention chili oil, but that requires drying.
I didn't expect the chili's to grow so large this year, last year I only had one capsicum anuum and it was maybe a quarter as tall as a plant as this year's and had only 3 chilis on it.
