It's really easy. I try to pick chilies of different lengths. You can also use different types of chilies on the string. To string, get a needle (I used an upholstery needle - a little larger). I used regular ole' thread, making sure that I knotted the end five or six times. Push them on one at a time. I prefer to poke them near the center from smallest to largest. But it's all your choice.
In a month or two they are dried and when I use them, I break them apart with my fingers. Great in enchiladas, tomato sauce. Try some in scrambled eggs.
Happy Eating!
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