I’m not sure I understand the question, but I like preserving peppers by drying best, but frequently try to make a Scotch Bonnet hot sauce, a pickled pepper and cabbage recipe like pikliz, or a fermented pepper and cabbage mix like (Curtido!), and pickled Fresnos. I prefer Fresnos to Jalapenos, because I think they ripen to red faster, and their heat seems more predictable.
I think @bogman does some pepper preserving, and he responded to my question about Espellette, as did others.
These comments are with regard to fermenting, but there is also mention of pickling, and if course, fermented hot sauce.
