Peppers (both hot and sweet) freeze beautifully without blanching. Just chop or slice them, freeze the pieces on a cookie sheet until they’re solid, and then transfer the pieces to plastic freezer bags. When you’re cooking, just scoop out what you need.
Thin-fleshed peppers will dry outside, hung on a string or set on a screen lined with brown paper in an airy, shady spot, as long as your weather is still hot and dry. (Cover the peppers with cheesecloth to keep off insects.) Thick-fleshed peppers require a food dehydrator. Small, hot peppers will dry just fine whole, but larger, thicker peppers should be cut into 1⁄2-inch slices. They’re dry when the skin becomes papery or crackly when you touch it. Store them in jars with tight lids. Mix your dried peppers into winter chili, stir-fries, and other dishes in need of a little punch. Or grind some of the dried peppers (hot or sweet) in a blender or food processor. Use the flakes as a shake-on seasoning.