I usually make them into sauces, pastes, and sell them dried and flaked at farmers markets in December-January when it's snowbird season in Florida. I'm usually sold out in 4-6 trips. Some fresh if I have an abundance of one type and have enough for what I'm doing. I think the only ones I don't sell are the Anaheim's. I make about 350 bottles of various hot sauce a year and about the same number in little bags of flakes and maybe only a few dozen of fermented whole in pint Mason jars, mainly just the pepperoncini and pimento's.
Aji Charapita are REALLY small, like pea size small. The plant gets about 3 feet tall and can be just covered in them but it takes A LOT of them if you want to make a sauce or have any dried quantity, but boy, are they good. I grow them for a Peruvian restaurant and I get $12 an ounce for them.
Fermenting peppers and other veg is the way to go, the longer they ferment, the better they get.
I forgot to mention I also do some Florida Datil peppers, if you get an opertunity to try those, they are fantastic. They are around Scotch Bonnet heat and they make a really nice hot sauce mixed with some lemon juice and garlic.