Help me match peppers to preservation style?

[nicholasbroot]

Hi everyone!
 
I'm growing several different varieties of peppers in large containers on my balcony, but I'm not expecting a massive yield of any one pepper. As a result, I probably won't have enough to do multiple preserves for each pepper, and I'd like to keep the peppers separate to let their unique flavors shine through, so I was wondering if anyone has strong opinions on the best-tasting way to preserve specific peppers? For example, do some peppers lose their unique flavors when dried, or do some peppers stand out more in a ferment vs. just vingear preparation?
 
The peppers I'm interested in preserving are:
 
- Fatalii
- Chocolate Habanero
- Aji Limo
- Scotch Bonnet
- Caribbean Red
 
The techniques I'd consider are:
 
- Dehydrating
- Ferment -> Cook
- Live ferment (e.g. yuzu kosho)
- Vinegar-based hot sauce (no fermentation)
- BWB-canned salsas
- Freezing (if they're really just best on their own)
 
Any thoughts on the best technique(s) for each pepper?

 

[Winegums]

I think that most if not all of your varieties are best frozen, in salsa or in a sauce. Though, I've made Caribbean Red flakes and they make an awesome pizza topping. 
 
I think as you taste them and experience the flavours for yourself you will know what to do.

 

[ako1974]

I wind up freezing about half and drying about half. Put another way, the peppers I know I like as powders - paprika, rooster, ghost, etc - I dry immediately. The others I freeze and use as necessary in salsa and other recipes.