One suggestion - dry them. Either string them up so that you have a lovely garland. Or just leave them on a tray in a single layer. Then what? That's what I did a few years back:
A basket of hot stuff. All kinds of hot chillies. Peruvian Purple, Serrano Tampequeno, Long Red Habanero, Astrakhanski 147, Cayenne, etc....
Cut off stems. I usually peek inside to check that the inside and seeds are all clean. I cut the longer ones in half. Either avoid touching the seeds or wear gloves.
Put in air-tight jar. By now you should have had a whiff of the chilli heat. If you must, very, very carefully taste the powder. You could use the spoon as provided here. But you would be mad to do so. With all the Serrano Tampequenos and Peruvian Purple it is potent stuff.