Peppers. Lots of them.

We're growing sungold cherry tomatoes, a bunch of herbs, and three kinds of peppers on our back landing: cayenne, yellow banana, and spicy cherry peppers (shown above). My favorite thing to do with the banana peppers is put them on grilled Hebrew National jumbo hotdogs. But what to do with the billions of cayenne and cherry peppers? I made some chili, but that's it so far. They're definitely hot little buggers. Recipe ideas, anyone?
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