To start, I use them in an all meat chili recipe I got from world champion chilimiester C V Wood 30+ yrs ago (he also pretty much designed Disneyland). In fact, making it as we speak (there's a lot of knife work involved). Then I use them in anything I want some heat in. Eggs, grilled cheese, vegs, sauces... These are ripping hot with a back end that keeps on coming, so a little goes a long way (cept in the chili where there's about 10). I've charred, skinned and portioned them in small packets that I keep in my freezer and pull out as needed.
"In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata