Hot Peppers

I never gave hot peppers much thought until starting to pick them at LexFarm last summer. I tried a few different options for preserving them for year-round use, such as roasting, pureeing, and freezing in ice cube trays (then transferring the frozen aliquots to a freezer bag). At a busy moment I also popped some in the freezer whole and uncooked, and this has also worked well for using in cooking. Below is more information about hot pepper preparation and storage.
As you probably know, be careful when you handle hot peppers. Anything they touch can become contaminated – wash your hands well with hot water and soap before touching your eyes, for example. And remember to wash your knives and cutting board well. The seeds and ribs tend to be hotter and can be removed to tone down the heat or added to raise it.

Food52 offers a "Genius Way" to avoid spicy fingertips — grate hot peppers on a microplane or other fine grater.  You never have to touch the spicy interior.
Even within a variety, each pepper can vary in heat. Before using them in recipes touch a small piece to the tip of your tongue to decide how much to use.
Freezing hot peppers (they do not need to be blanched)
Roasting and freezing green chiles
Other options for freezing green chiles in different portions
Freezing hot pepper puree
Freezing roasted pepper puree
Smoking jalapenos (making chipotles)
Drying hot peppers
Preserving hot peppers in oil (to be kept in fridge)
Canning peppers in oil
Candied jalapenos (or other hot peppers)
Homemade red hot sauce

– Jackie Starr & Betsy Pollack