Ours have been pumping out chilies for months, and recipes like chili paste and sweet chili sauce don't actually use up that many of them.
So in the past few weeks we've found two recipes/ideas that can handle as many chilies as we can throw at them!
One is making our own chili flakes, which we like to use in soups, ferments etc.
The other is homemade Tabasco sauce, which Rick has been wanting me to make for a while. I'd never known until looking into it that Tabasco sauce is actually a ferment!
For instructions on how to make your own tabasco, go to honest-food.net/fermented-hot-sauce-recipe/ (I will warn you, it's a LONG ferment, but looks very worthwhile)