This is a salsa recipe that sounds pretty good
http://www.monsterchef.net/Recipes/Salsa.htm
Real men could eat this quiche
Roasted Fresh Pepper Quiche
2 each – fresh cayenne, jalapeno, and banana peppers
1 bell pepper
¼ sweet onion
1 clove garlic, minced
3 eggs
1 ½ cups milk or half and half
1 tsp. prepared mustard
½ tsp. salt
Pinch black pepper
1 cup grated mild cheddar cheese
Cooking spray
9’ pie shell
Preheat oven to 375 degrees. Seed and sliver the peppers, wearing rubber gloves to protect your skin. Thinly slice the onion and separate the rings. Place peppers, onions, and garlic on broiler pan, spray with cooking spray and roast under the broiler, stirring occasionally until the vegetables are cooked and lightly charred. Set aside to cool. Beat the eggs well, adding the milk, mustard, salt, and pepper. Place the cooled pepper mixture into the pie shell, top with grated cheese, then pour in the egg mixture. If desired, top lightly with powdered cayenne. Bake for 35 to 45 minutes. Allow to cool for at least 15 minutes before serving.
I came across those too when I was looking up a recipe for Pepper Jelly (usually really nice served over cream cheese with crackers ) The recipe calls for jalepenos but using cayennes might give it some extra kick
Jalapeno Pepper Jelly
(Hot and sweet!)
½ cup jalapeno peppers, fresh
1 cup bell or sweet banana peppers
1 ½ cups cider vinegar
6 cups sugar
1 packet Certo
Mince peppers, wearing rubber gloves to protect your skin. Proportions of jalapeno and bell or sweet pepper may be varied to control hotness. Put in blender, using ½ cup vinegar to blend. Refrigerate overnight to marinate. Place peppers, sugar, and 1 cup vinegar in kettle over medium heat and stir until fully boiling (impossible to stir down). Remove from heat and let stand exactly 5 minutes. Skim off foam. Stir in Certo quickly and thoroughly. Pour in jars and let stand to jell before sealing. Makes 6 cups.