My way to preserve them is to slice them in 0.5 cm rings, then completely coat them in salt. Keeps for ages.
To use them, take the rings out, rinse them to get rid of the excess salt and season with them.
Defintily give it a try. I tend to harvest a lot, so some are used fresh during the summer and autumn, some get dried, some get pickled and some get salted. Of all the preserved ones, the salted ones have the best flavour, preserving the more subtle flavours of the chilis. The dried ones are just hot, but the salted ones keep all their fruity and citrus-like flavours.
Hobby linguist interlude: "Pesto" comes from "pestare" - to pound, to crush. Which, of course, stems from the same root as "pestle", namely proto-indoeuropean *peis- "to crush". So get those mortars and pestles out, folks :)
I'd really need a good southern cook to hold my hand and teach me how to make proper grits. To be honest, everytime I had some, I was rather underwhelmed, but I think there is something to it when done right.
It is still around because you, and everyone else on here, managed to cultivate a really friendly and open atmosphere. I have seen so many cooking fora spiral down into uselessness due to constant posts along the line of "you are doing it wrong! there are no carrots in this dish if done correctly". How shall one develop something new if everything has to be done "correctly"? Also, this is one of the few sites that manage to keep a civil, friendly and productive discussion...