Two simple ways to preserve these spicy peppers to use in recipes all winter long!
Basque or any other thin-skinned chili peppers
Air-dry method: Wash your chili peppers thoroughly after picking to remove any dirt, then dry. Place on a plate or a wire rack in a dry, well ventilated room. You can also string the chilies up on string or thread and hang to dry. Within several weeks, you will have dried chili peppers and you can grind them up or use them as ornaments as desired.
Oven-dry method: Wash your chili peppers thoroughly after picking to remove any dirt. Cut them in half, lengthwise to expose the pepper innards. Arrange the chili peppers over a baking sheet. Bake at low heat, about 100°-135°. There is no set time to bake the chili peppers for drying. Keep an eye on them, turning every few minutes or so. You can leave the oven door cracked for some air flow. It will take several hours with this method. Keep in the oven until the moisture has been baked out of them. Use as desired!