To make the garland you will need scissors, a needle long enough to go all the way through your larger chiles, and embroidery thread or thin string.
Wash and dry your chiles before you string them. It is best if the stems are left intact.
Pierce the chile below the green part where the stem meets the chile. It will be more stable and less likely to tear through if you leave the stems on the chiles.
Add another chile, knot, chile, knot.
The chiles are easily removed by just a simple tug, no need to cut the string. This makes it easy to remove a few as you need them without removing the whole garland.
These dried chiles will be stored in a paper sack.
Notice the sriracha sauce in the bottle? My husband made if from our chiles. Click here for the recipe.