Select the ripest peppers without bruising, mold, or tears. Wash, drain, and remove stems and husks. Spread in a single layer on a sheet pan and place in a very low oven, no more than 200 degrees. Vent slightly (I use a wooden spoon.) Toss and turn every half hour or so until crisp. Store in a vented container until ready for use. This process works for most thin-skinned peppers, and depending on the size takes three to five hours.
