Although I only have one plant, I'm swimming in serrano chiles just now ready to pick. Any ideas how to preserve them?
Something makes me think that freezing them would blacken and blemish them and compromise texture, but I haven't tried it.
I wonder if there is a pickling method that renders them a useful product in the longer term? Or maybe it's time to make some chutney for future Indian cooking?
I'm also swimming in Thai chiles, by the way, but I usually do fine just letting them go to red and then dry on the countertop. Something about being at the red stage makes them not spoil. But I expect that the same is not true of the fleshier serranos...