I have a few cayenne chile plants on my deck that have been prolific this summer. They're not overly hot (about like a jalapeno), so I've been cooking with them, but there are more than I can keep up with. Any tips on drying them? I'm worried about ending up with a pile of moldy or rotten chilies.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)