Now is the time of year when your peppers and chillis will be turning the most vivid scarlet colour. I use two ways of preserving them. Either put them in a glass jar in the freezer and take them out one by one when you want to use them, or dry them.As you can see in this picture I have strung them up. You can do this by taking a needle and some thread and pushing the needle through the hard green stalk it should stay put as long as you need it. Chillis need to dry in a WARM place and not just on any windowsill otherwise they will go mouldy. Hang them up over a warm radiator in your living room, or inside your airing cupboard. Featured here are 'Numex Twilight' and 'Joe's Long'.