Ristra

I decided to make a few Ristras.  I tested the atmosphere in my house with one pepper and it's drying like a champ.  It takes about 3 weeks to see the major progression but it's worth it.  I want peppers year round and my kitchen to express a bold clash of modernism and primitive food cultivation.  I love dried peppers - they loose little flavor or heat when dried and can remain in this state until they disintegrate.  Some are more challenging to rehydrate yet all are capable of it.  Now I want to do this with all of my peppers!  I should have enough to make many strings of drying pods, I can barely keep up with using the daily harvest.  This is a small Ristra, about 15" long with Thai, Hungarian Wax, Cayenne, Red Savina, and Naga Jolokia peppers.  I usually give my produce away but this year I'm greedy!