Recently we went to the Hmong market near our house for some produce. We weren't sure what we were looking for (aside from some basil), but found a huge cup full of Thai chili peppers for $5. They're less spicy than a habanero (which we usually use for cooking) but hotter than a jalapeno, serrano, or cayenne. Since we couldn't use them quickly enough fresh, we decided to dry them.
I tied them with string and hung them on the porch. This picture shows just a few of the peppers; the string was about 5 feet long, plus a few added strings hanging down- probably around 100 peppers altogether.
We left the string hanging for a month to be safe, and the dry weather we've had the summer helped speed the process. The peppers slowly shriveled and lost their tenderness. After we thought they seemed ready I took the string down and popped the peppers off their stems.
We put most in a jar for later.
We took the ones Mark's holding in the bowl and ground them with a mortar and pestle for cooking. It's like homemade crushed red pepper... but better! And spicier!
I can't wait to use these peppers in our cooking!