I have to deal with them today before I can get back to ‘fiber arts’.
That sounds like me and all of my winter squash, LOL!
I got enough red ones done for 2 batches of Jalapeno Pepper Jelly. I do everything through reducing them to bits in the food processor with 1 cup of vinegar, then put each batch in a quart jar & store in the fridge - gives me up to a week or so to get to the part where I need to drag out all my canning equipment.
That leaves the green & partially red peppers ... I don’t think I have enough for jalapeno relish, but maybe I’ll start chopping & see what happens.
At least I’ve done enough that I can return to fiber arts this evening without feeling too guilty! :-)