Since your friend gave you these, I'm assuming that you do like spicy foods, to an certain extent. So, you could use them to make hot sauce. Either look for a recipe to can it, if you have the supplies. Otherwise I bet you could make a big batch and freeze some of it.

Most Jamaican Jerk chicken recipes I've seen call for 5-10 habanero style peppers. You could always make an extra big batch of that. You can also just make the jerk sauce and use it with a couple different dishes.

Why not make pepper jelly? Or chili pepper tomato jam?

Those don't look like amazon peppers. If they were amazons, there would only be one pepper in the bad and they rest of the space would be filled with inflatable bubble wrap.

*bag

Give 'em away, give 'em away, give 'em away now!

(I can't believe someone else didn't beat me to this lame joke."

Dehydrate them and grind. Now you have all-purpose hot pepper flakes to sprinkle on anything needing some heat.

Beat the heat of the peppers with a little sweet. Recipe: Sweet Heat Treat. They are great on tacos, sandwiches, salad. They are quite addictive so wont last long.

THROW AWAY the GHOST CHILLIs. I am not kidding. They will only make you miserable. Go find an episode of Man v. Food where he eats some Ghost chili laced wings, and you will understand why... they do not belong in actual cuisine.
I recommend making some Jerk Chicken (wear gloves) or some Habanero (or in your case, mixed Crazy Hot pepper) Jelly to pour over cream cheese and eat with crackers.

We have couple of prolific bushes... We dry ours and then make chilli oil, or chilli flakes or what about chilli poppers: http://www.se7en.org.za/2009/07/30/chili-poppers-in-se7en-steps

@txdave13: Thank you for making me giggle into my coffee.

I agree with fi_burke about the ghost chili. A friend of mine ate one last week and I thought we were going to have to take him to the hospital. I like the idea of drying and dehydrating. I used to be a real weenie when it came to hot stuff--BBQ chips burned my tongue when I was a kid--and I've been gradually getting braver through dried peppers. I also like the idea of making jelly with them. Why not do a bit of both?

Yeah toss anything that you are afraid of, because legit, you will regret it. Just when you think the pain is gone....it will creep back up. Anything you touch (sometimes even WITH gloves) gets pepperized. And, TMI, but you will have a burning ass when you, um, expel them. NOT fun.

Definitely wear gloves if you're going to be cutting these and be sure to wash all of your knives and cutting boards very thoroughly. The chemicals in those super hot peppers will make your skin burn for hours.

On another note, all of the above ideas are good, with the quantity you have, you'll need to prepare them so they won't spoil. I'd say definitely dry some and use as pepper flakes, and then make some chili oil/vinegar with some as well. And homemade hot sauce can make a fun holiday gift.

cut into small pieces and dry on an open, lowest setting oven, on a silicone/non stick surface (or use a food dehydrator) - just dry until dessicated, they don't need to be brittle.

Will come our much less hot and will add a rich, smokey flavor to dishes. use like a slightly hotter crushed red pepper.

I second the jelly thing. Also, make sriracha-- it's super easy.

We make hot pepper vinegar down South...try it out. And definitely watch out for the ghost peppers. They are xxx!!

http://dixiecaviar.com/2010/08/20/hot-pepper-vinegar/

Infuse in vodka/tequila/hornitos!

Pickle 'em. I got a similarly-sized bag last year from the Brooklyn Botanic Garden (they have a big chili-pepper festival every year, and one of the things they do is sell little plastic baggies of actual chili peppers and I bought one in a flush of "whee edible souveinir"), and after making three dishes that only used one pepper each, I finally used up the rest in a batch of pickled chile peppers. I can't remember the full recipe, but it was as simple as vinegar and salt and a couple spices for the brine, then I just sliced the chiles thin, packed 'em in a jar, and poured the heated-up brine over 'em and that was that. Then they were all set for the occasional "I need to heat up this chili a bit" raids.

(I'm watching this thread, though, because sure enough, I got a SECOND bag at this year's pepper fest and want to do something different.)

One other tip for processing--make sure you have good air circulation and try to avoid breathing any fumes while cooking. I heat very very hot food, but have to be careful when prepping and cooking due to a bronchial condition--a faceful of chile heat can leave me coughing for hours.

Thanks for the tips everyone! I did dry most of them but kept a few to play with fresh. I am leaning toward a powder/flakes as well. Seems easier to control that way. I may also try this cheesecake recipe http://www.foodnetwork.com/recipes/food-network-specials/habanero-lime-cheesecake-recipe/index.html .

With the fresh ones you still have you might experiment with adding one pepper to a sauce or broth ... just DON'T pierce or cut it in any way. If the pepper doesn't cook too long (and break down), you should get just the flavor and none of the heat.

I saw a Haitian recipe once where a fish was poached in a light broth that included onions, bell peppers, seasonings...and a whole scotch bonnet... and it looked delicious. Sorry can't remember the name of it or if it was an Americanized version of something else. Might be worth trying though.

last summer I had a ton of ripe habaneros. I blackened them out on the grill and threw them in the freezer in ziplocks. I have been so happy to have a good habanero supply all year!

Make it into a jerk sauce or paste and dont forget to add scotch bonnet peppers. Or, you can finely chop them and add to thin soy sauce or fish sauce to be used as a condiment to any asian dish!

if you like bloody mary's, habanero vodka is the best thing that will ever happen to you. when i buy habaneros, i half, seed and freeze them, then when i want vodka, i soak 2-3 halves in a cup of vodka overnight. the next morning strain the vodka and make a bloody...you won't need any more heat.