Sun drying is probably the oldest form of drying peppers. To do this, watch the weather reports and pick a time when it is supposed to be hot and sunny for several days in a row. Begin early in the morning so you will have the maximum amount of sunlight for the first day.

Slice your peppers in half and remove the seeds. Place each half of the pepper, cut side down onto an old window screen or sheet and lay out in the sun.

If you lay your screens or sheets on the roof of a car or inside a pickup truck bed, the process will go faster. Allow your peppers to dry for eight hours and then turn the peppers to where the cut side is facing up.

At dark, cover the screens or sheet with another old sheet to protect the peppers from bugs. Remove the sheet the next morning and repeat the process.

The dried chili peppers are ready when they are close to brittle, breaking easily between your fingers.

The second method of drying peppers is in the oven. If your oven is electric, preheat to the lowest setting. The pilot light on a gas oven is sometimes enough, use an oven thermometer to check the temperature; it should be around 150 - 200 degrees.

Prepare the chili peppers the same way as if you were drying outside or if you prefer you can cut them into thin rings. Spread the chili peppers evenly over baking pans or cookie sheets.