The first is to dry, which is a very simple method. I've seen people who string with up but i decided to use a wooden bamboo skewer which i threaded through the green stem. You just hang these up and allow to fully dry. This should take a couple of weeks. Once fully dry you can transfer them to an air tight contain and will keep for a few years. Just remember that the long you keep your spices the less flavorsome they are. Ideally you should use your spices within one year.
|air drying chili|
Another method my mother told me about what to put surplus chilies in your food processor and blitz up into a paste and then cover with a good amount of olive oil in a jar and keep in fridge. This will last for quite a few months and is a great alternative to fresh chilies in dishes.