I keep a brine of 1/2 cup canning salt per 1 gallon vinegar and just keep adding the peppers I can't use. Keep a weight on top to hold them under the liquid. I add them all summer a few at a time. They last for ever that way. When I get the urge, I fish out the amount and type peppers I want and put them into the food processor to make hot/pepper sauce. They keep their bright color and firm texture in the brine so I proudly keep it on the counter as an ornament. You can add a little of the vinegar juice if needed to make the hot sauce soupy enough to pour. Do not slit or cut the peppers before adding them to the brine. The idea is to preserve them not to infuse them with vinegar taste. The good thing about this technique is that you don't have to do anything after the initial set up. Yoouu simply add more peppers when you have more than you can use instead of allowing them to rot. Find a fish bowl or something pretty and use some sort of lid to keep out the critters & dirt.
We had the same problem. We actually grew a ton a red cherry peppers and jalapenos. We just throw them on the grill, let them cool, and slice them up and put them in vinegar, garlic and salt in a jar. My husband loves them on sandwiches for work.
We also dry out cayenne peppers and crush them to make red pepper flakes.