My new favorite chili, but they are a force to be reckoned with. The air around the chilies can be spicy! When you refrigerate them, best to cover them so there are no surprise spice “air” attacks. It’s just astounding to me that a chili this spicy can also have floral and fruity notes. These do. I like them best sliced (wear gloves and goggles! I’m not kidding!) and fermented for a few days with some salt and splash of vinegar. Then I refrigerate them (packed tightly in a sterilized jar) and let them hang out for a few weeks. I mix a LITTLE of this into vinaigrettes and sauces for a great kick.