, Use a large needle to pierce the pepper. Pierce through the stem to ensure the fruit stays intact.
 This will ensure a mold-free dehydration. Usually, it takes about four months for a fully dried out chili with no preserves, chemicals or treatments.
 Simply twist and tug. Pat dry with a towel, to ensure the removal of dust or clinging particles.
 Snip the chilies with scissors over the mouth of the grinder. You can chop them too but that makes more mess. Less mess is good, as it's less chance of someone getting it into their eyes.
 They can be roughly ground into chili flakes or ground down further to a heavily seeded powder.
 Be careful when handling chilies. Avoid contact with anything but the soap after handling chilies. They can be very, very hot and will burn your eyes nose or mouth and even skin if concentrated chilies come into contact.
See "Picking the peppers" in Method 1 above, to determine which peppers to use.

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String the chili peppers along fishing line.
Set chilies in a cool, dark, dry as can be environment.
Once the chilies are thoroughly dried, remove them from the stem.
Using a coffee grinder.
In small batches, grind the chilies to the texture you desire.
Store in an air-tight, dry and clean container.
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