I am amazed at how many chillies we are harvesting in December. Tried this recipe to use up some Serrano's, which are fairly hot chillies.
Saute half a diced onion with a garlic clove in a little olive oil. Once softened add a teaspoon of oregano (Mexican if you have it) and a pinch of cumin powder. Then add 200g roughly chopped Serrano chilli peppers, 1/2 teaspoon salt, half a cup of vinegar and a quarter cup of water. Simmer for a few minutes then blend well with the juice of 2 limes and a handful of fresh coriander. This makes a jar of quite thick sauce, it will keep in the fridge for a month or so.