How to Preserve Red Chilli Peppers

Preserving Peppers:
In order to preserve red chilli peppers whole year and enjoy their flavors all year. 

Drying:  
Dry chiles in an oven, a dehyrdator, or the open air. The latter is recommended only for dry climates, such as the Southwest, where bunches of chiles strung up for drying are iconic decorations.
Slice chiles in half to speed drying in ovens and dehydrators. (Wear rubber gloves when working with hot peppers to avoid skin irritation.) Once dry store them in a sealed jar or plastic bag, or crush into powder. Reconstitute dried peppers in water for use in recipes. 

Crushing:
Dried peppers can be ground into coarse flakes or a fine powder for flavoring. Crush them by hand with a mortar and pestle, or use a food processor. Coffee bean grinders are also well-suited for this purpose. 

Freezing:
Many people slice peppers open and remove seeds before freezing, but whole peppers can be frozen as well, leaving seeds intact. Blanch peppers before freezing them; they'll keep up to 12 months in a deep freezer.

Pepper seeds:
Start seeds indoors 12-16 weeks before planting out in late spring. It's easy to save your own pepper seeds, but plants readily cross-pollinate so the offspring might not match the parent. Extensive offerings of pepper seeds can be found through the following suppliers:

Tomato Growers Supply: 
http://www.tomatogrowers.com/

Baker Creek: 
http://www.rareseeds.com/

Chile Pepper Institute: 
http://cpi.nmsu.edu/

Seed Savers Exchange: 
https://seedsavers.org