AND... (duh duh duh DUH!) I have a new camera! A shiny, new, DSLR! Hooray! Now you can see my chilis in high definition :)
So, I took my lovely chilis and I pickled them in vinegar just as I'd seen in Thailand. Just a little salt, to taste, with white vinegar and sliced chilies. You leave them to pickle at room temperature for 2 or 3 days, and they are ready to spice anything. I put them in my corn chowder, it was love.
Summer is almost done, I'll be so sad to see my Thai chilis go. Hopefully I'll be able to pot it and keep it indoors! Sadly, no bees would be around to give me my lovely chilis though. I'll keep the seeds at least and maybe have them next year too ;)