How do you get habs to dry? Chili pequins (my fav) New Mexicans and others will dry on a plate, but my habs and scotch bonnets always rot before they dry out. Do you use a dehydrator or slow oven or something?
I just have the habs sitting in a straw basket which I would give a shake to every couple of days.
Another way I have dried them in the past (and almost any other chile) is to thread them using a tapestry needle and either cotton or nylon thread and hang the strings of peppers on any available hook or shelf or anything that protrudes from the wall.