Steve had a great post about preserving hot peppers. I saw a package of them for a decent price--not as good as the price he got, but a decent price--and I thought it would be a good opportunity to try his technique. I suggest you stop by, read, and give it a whirl. I also suggest you enjoy the photo on his blog, since he's a professional photographer and takes painstaking care to make sure every shot turns out right.
So I won't rehash his technique--you can swing by and see it for yourself--but I'll say that this has been extraordinarily useful. I can throw in a tablespoon or two into a crockpot of chili, throw a little into a stir-fry, use this when I make Moong Dal or Curried Lentils with Potatoes, or use it in soups or main dishes if I want to add a little extra kick. It's also good in dips and salsa.
In fact, one thing I found with Moong Dal is that it can be a bit mild after all of the cooking; stirring in some chopped hot peppers to taste will kick it up a notch, and when you have them ready to go in the fridge it makes things much easier.
I'm planning what I'll grow this summer and I think hot peppers (jalapenos, habeneros, red chilies) are definitely on the list. Go, on rodents. TAKE A BITE, I DARE YOU.