Hi, I'm Michael Foreman. I'm the head chef at Around the Table in Camas, Washington, and today I'm going to show you how to dry fresh chilies and peppers. Many different ways to do this. You can get a food dehydrator. You could...that's a little expensive unless you're planning on doing a lot of dehydrating. Another way is putting it in an oven that's about 150 to 200 degrees and takes about twelve or fourteen hours. And, not many people really have the time or really want to leave their oven on, absent, that long. But this is the way I like to do it. It's the old school kind of way. Just hang 'em outside. Get a needle and a heavy thread, and just weave through. There's all kinds of different peppers, so drying times for all these are going to be different. You know, you could use 'em for many, many different things; making chili powders and use 'em in pepper grinders, make your own, like, ground pepper just for...just spicing up anything. And, once you have the peppers threaded, you just hang them outside. Of course, you know, you're going to want to mainly do this during the summer, because you want 'em in the sun, direct, so they can dry out. And, depending on, like I said, there's so many kinds of peppers, different moisture content, sizes and all that, it's going to take at least a good month, two weeks to a month, depending. And after that, you are ready to go.