I’ve had a bumper crop (in terms of patio farming) of chiles this summer. I’ve got a few Anaheims (that plant didn’t do that well, which is unfortunate, because I use it the most, and often sub it for bell peppers in recipes), quite a few jalapenos (some turning red), a bunch of serranos (about a third of which are now red), a good bush of little yellow but potent tabascos, and the biggest problem–several dozen large habaneros, fit for a sauce for Lucifer himself, and guaranteed to take the hair off any tongue that has the temerity to come within a quarter mile of them. I’m afraid that they’d have the effect of the Guatemalan insanity pepper from the Simpsons episode in which Homer had his vision quest. Muy, muy picante…

What should I do with them, both in terms of when to harvest, how to preserve or dry, and what kind of sauces, salsa, etc. to make with them? Also, how do I do all this, and live, or at least not burn off all of my precious guitar-playing digits?