There is a guy in our produce department that special orders chiles from one of our farmers. He shared a handful of the chiles with me (3 anaheims, 2 orange habanero-looking, 2 red habanero-looking, 2 small green, and 1 small red). The only thing I can think to do with them is turn them into hot sauce:
1 head garlic
1 1/4 cup carrot, roughly chopped
1 1/4 cup onion, roughly chopped
4 habanero-type chiles, stemmed
3 small mystery chiles, stemmed
3/4 cup apple cider vinegar
1 tbsp salt
2 tbsp honey
Note of caution: I wear gloves when dealing with hot chiles - especially when I don't know exactly how hot they are - because I do not want them anywhere near my face or other sensitive body parts. And if you've ever dealt with chiles and then touched your face, you know what I'm talking about! If this by chance happens to you, soak your burning skin in milk to help take the fiery sting away.
Break garlic cloves apart and roast on a baking sheet in a 400 degree oven until blackened in spots, turning occasionally until soft, about 15 minutes. Cool, peel, and set aside.
In a saucepan, combine the carrots, onion, chiles, salt, vinegar and 1 1/2 cups of filtered water. Cover partially and simmer for about 15 minutes or until the carrots are completely soft. (Careful not to inhale the steam!)
Blend all ingredients & their cooking liquid together until smooth.
Makes about 4 cups, which keeps for months in the fridge and makes great gifts.