I use a variety of peppers to make hot sausages and chutnies

by mark
(canada)

For pepper sausages, you can take many banana peppers and other hotter peppers and boil them in apple cider vinegar for about 30 seconds to a minute and place them in a food processor with some red onion, garlic and toss in a few spices like cumin, ginger, mustard seed, salt, coriander and some black pepper.Then blend away and seal them in jars and it will last forever

For the chutney, blacken the peppers on your BBQ. Once the skins are black, and look like they are starting to lift away from the fleshy part of the pepper, toss them into a large bowl of ice water. Then remove the skin and chop them into a fork friendly size. I like to add some sweet onions and garlic cooking them on the BBQ until soft but not mush and they can be added to the peppers. If you feel daring, you can add mango or some other sweet fruit to the mix and then add a light oil just to cover the top of the cutney. This is a great addition to indian food or curries