You want to store your peppers ...here's how..

Drying is good for making powders and flakes.

Freezing will keep them fresh and fruity and may even keep a little crunch.

You can dry them with sea salt in the oven ....

1. make 1cm thick layer of sea salt on a tray then cut them in half and place them flat cut side down on the salt and finally cover a little with more salt.

2.place in the oven on the lowest temperature you have until crispy dry

....The salt will allow protect them from burning and will also help dry the quicker

As for freezing .

1.Put them in a bubble wrap bag whole with the stem still attached to the fruit.

If you have no bubble wrap just use one sealable pouch bag and 1 square piece of flat cardboard on one side of the bag and 1 price on the other side.u as a rubber band to hold it all in place and then put inside another pouch bag.

this will ensure that the peppers don't freeze too fast so that they can hold most of their shape and form.

Thaw/Defrost in the fridge for a hour or two when ready to use...

Thank you very very much. a last question: If I remove the seeds, is it effect the bitterness level?

A ristra works well for drying.

baran: Most of the heat in a pepper is stored in the "placenta" which is the white stuff inside that the seeds cling to. The seeds also store a good amount of heat and the flesh of the pepper is actually the least hot.

I tried freezing peppers one year and that sucked. The peppers were mush when I took them out and defrosted them later on. For general mass storage, I dehydrate and then grind them into flowers or flakes. I "cold can" my Hot Hungarian Wax peppers in slices. They stay nice and crispy that way and store just fine in the fridge for a year or more.