[MomwithHope]

I love cayennes. I dry them on super long green twist ties and use them up during the winter. I also like to take a bunch of dry ones and put them in a bottle of canola or light olive oil. I poke them with toothpicks first and leave the bottle out of the fridge for a week or so. the oil will get reddish and just a few drops make anything taste good.

[Eric in the Ozarks]

I dried and ground some habaneros last fall and can shake them out of a salt shaker I got at Target. A local pizza house has picked up on the idea and now has this on all his tables.