Good harvest! Here's my method from Italy :

Hottest peppers: make the oil. Slice or poke them. Oven at 175°F (80°C) until dry and brittle, 1-3 hours. No moisture left, but don't burn them. Pack in a jar. Cover with oil (olive better than sunflower). Keep in the fridge, use within a couple of weeks. Optional: a splash of strong vinegar (5% acidity) in the jar. Helps flavor, but don't count on it for safety. Fridge anyway. Capsaicin dissolves in fat, so it blends into every dish. Better than Tabasco imho. Wife and kids don't do spicy, so it's for my plate and sandwiches only. Too much work? Dry them, grind them. Doesn't blend like oil, but works. Gloves and mask when grinding.

Everything else: freeze it. Whole, no prep. Use in fish and shellfish dishes. Kills the fishy smell, brings out the flavor. They turn soft when thawed, so use straight from the freezer: slice or grate into the pan while cooking. Great for sauces, bad for salads.