Originally Posted by momol

Just want to add RL post,
I do the dry chili in oil preserved, in vinegar preserve and as dry chili powder/ flakes. With the oil one, you will have to slightly crush your dry chili ( the whole dry pod will float) and if you want to use heated oil, don't use olive oil as it will be damaged at high temp (use sun flower oil or grapeseeds instead).
I also make chili sauce ( both sweet and spicy). For the sauce purpose, you will have to use fresh chili as dried one is not suitable.