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Good point - I grow my own chillies and all we do is leave them in a bowl in the kitchen over the winter and they gradually shrivel up and look just like the ones you can buy as dried chillies. Cutting your chilli should make no difference so long as you keep it dry - we routinely only use a half one and chuck the rest back in the bowl. I'm still using some from last year.I guess there is such a small amount of moisture that it's hardly sufficient for bacteria/fungi to get established. This isn't the case with red and green peppers, from the same family but much fleshier, as they go rotten quite soon once cut. I don't think the hot stuff in the chilli (capsaicin) contributes to it's keeping qualities.
Spaghetti amatriciana - a coating sauce with onion, smoked bacon, garlic, chilli, tomato OR a Brazilian soup/stew with with pork belly, chorizo, red peppers, black beans, pinto beans, garlic, ground coriander, red onions, tomatoes, chicken stock and savoy cabbage.
Chillies I grow are the long thin red ones, about 3 - 4 inches. I get 2 plants from a local nursery for about 50p each and put them in an unheated greenhouse early May with the tomatoes. Each plant produces about 40 fruit.
Grow your chilies in the green house or on a hot windowsill. I treat mine like tomato plants but they still grow chilies. Iget two crops sometimes but you have to keep them in a cool but sunny room. They are not hardy. If you store your chilies in the fridge they do get damp enough to go off. I just threw a packet of mouldy green chilies.