Wear disposable rubber gloves and cut off the stem and blossom ends. Put them into a food processor and chop them. Line a cookie sheet with heavy-duty aluminum foil and spray it lightly with cooking spray. Put the chopped peppers between a couple of paper towels and gently squeeze out the excess liquid. Spread the chopped hot peppers on the cookie sheet. Turn your oven to 200 degrees and leave the door slightly ajar. Using a long-handled pancake turner, turn them over every 15-20 minutes. Be very careful when you do this as the fumes will clear your sinuses big time. Depending upon how wet they are, it should take a couple of hours for them to dry. Remove the cookie sheet from the oven and place it on a kitchen counter for a few days. When the peppers are absolutely bone dry, transfer the hot pepper flakes to a Mason jar with a tight fitting cover. Label them. Make sure they are absolutely brittle or they will mold. They are very powerful and you don't need a lot to kick up a recipe. They will last indefinitely.