Harvesting hot peppers –

Hot peppers can be picked at any stage from green to red: the redder they are, the sweeter they’ll be.
Cut individual peppers from the plant, leaving a short stem above the calyx (the green part attached to the fruit)

Storing spinach –

Fresh Storage: Peppers can be stored fresh for 1-6 weeks in the fridge.
Long-Term Storage: Peppers can be dried in a cool and dark place for long term usage.

Using hot peppers –

Spicy Salsa: Dice hot peppers, such as jalapeños or serranos, and mix them with tomatoes, onions, cilantro, lime juice, and salt. Adjust the amount of peppers to your desired heat level for a fiery and flavorful salsa.
Stuffed Hot Peppers: Slice hot peppers lengthwise and remove the seeds. Fill the pepper halves with a mixture of cream cheese, shredded cheese, and herbs. Bake or grill until the peppers are tender and the filling is melted and golden.
Spicy Stir-Fry: Slice or dice hot peppers and add them to stir-fries for an extra kick of heat. Pair them with other vegetables, meats, and your favorite stir-fry sauce for a spicy and flavorful dish.
Hot Pepper Jelly: Blend hot peppers with sugar, vinegar, and pectin to create a sweet and spicy jelly. Use it as a condiment for cheeses, crackers, or as a glaze for meats.
Pickled Hot Peppers: Slice hot peppers and pickle them in a mixture of vinegar, water, salt, and spices. Let them sit for a few days to develop tangy and spicy flavors. Use the pickled peppers as a condiment, in sandwiches, or to add heat to various dishes.