I've got a ton of chiltepin peppers growing on my property this year, what is something I can make with them or put them in? The ones I get are pea sized. Thx!

I use them to make salsa. They have a great flavor. Store in sealed Mason Jars.

Also you can pickle them as well & also put in Mason Jars.

Whatever you don't pick them barehanded and take a piss before you thoroughly wash your hands or you will relive that high school gym prank of atomic bomb salve in your jockstrap!!

make some jelly

We dry ours out on the counter then crush and put in a shaker. However when I reread your post and saw "peach sized" I realized ours are the small pea size peppers , so I got nothing.

Try subbing them in for other chilies in your regular cooking.

I grew up where the ones that grew at home were dried. Then they would get ground up in a molcajete and added to different dishes. I was always used to it being a dried spice.

Growing up, it was the same with cayenne. Except Grandma would eat fresh Cayennes out of the garden with just about every dinner as long as they were growing.

Pati Jinich uses them often in her cooking shows over the years.

Try checking out some of her recipes. She has been around for a while I assume there would be a ton of recipes using chiltepins. But they may be a secondary ingredient and not the focus

i like combining them with other peppers bc the heat hits a little different than say a serrano.

I have about 6 plants that are going like crazy this year. I make this salsa for me and neighbors using Chiltepin when I have the and Serrano from grocery when I don't

Standard - just blend everything, no cooking
28 oz can Muir Glen fire roasted crushed or diced tomatoes
Half a small white onion, chopped
2 cloves garlic
3-4 Serrano peppers (30-36 chile pequin) or to taste
Juice of one lime
Cilantro 1/4 bunch or to taste
1 tsp salt
Blend all but tomatoes. add tomatoes and pulse to mix

I normally don't use the cilantro for my batches.

One of the recipes I've used. I added roasted garlic to the recipe.

https://www.mexicoinmykitchen.com/piquin-pepper-salsa/

I make a quick salsa that I spoon a little on dang near every meal. Take a big handful of them and put in a mortar/pestle or mocajete (I feel you lose too much with this though), mash them up well, add some course sea salt to help aid in pulverizing. Then add a bit of garlic powder, a half clove or so of fresh garlic, and about a tablespoon of olive oil and continue to pulverize. Once at a good consistency pour white vinegar over it until it's thinned out. Spoon over whatever you want to heat up. Soooo good. Works with green or red ones

dry them, grind into a powder and use it in chili.

Neighbor dried/ground some. I put a pinch in every jar of kosher dill spears I buy. Always surprised at how quickly they add kick.

I've taken a wine bottle and filled it about 1/3rd full with the peppers, and then top off with vinegar. Makes a nice little splash with some heat and acid for barbecue.

My two recipes:

Salsa:
Handful of the peppers
28oz can whole tomatoes

Boil a couple of cups of water. Drop in the peppers for one minute then remove them. Drain the tomatoes and squeeze them to get the water out. Then blend until you like the consistency. I use a hand mixer and a large bowl. You can add water if you want it thinner. Sometimes it needs a pinch of salt.

Hot sauce:

Get a small glass bottle with a dribble top. Pack full of the peppers. Heat up white vinegar until simmering and pour into the jar. Keep it in the fridge. You can refill the same jar with vinegar a couple of times before the peppers lose their pop.