Select 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. In most ovens, this is the “warm” setting, about 170 degrees. Vent slightly (I use a wooden spoon.) Toss and turn every half hour or so until thoroughly dry. Store in a vented container for a day or so before crushing. This process works for most thin-skinned peppers.
