I have a hally peenyo pepper plant growing and it has some good sized peppers on it. I was wondering if you all grow these and how to do store them? Do you freeze them? Dry them out? If so, how?
Traditional storage options are 1. drying, and 2. salsa!
We never have enough chilies left to worry about storing them.
Don’t freeze them. Freezing ruins just about any fruit or vegetable. What you can’t eat fresh, you should dry, can, or pickle.
Redwolf
Got TONS of dried ones, never eat them - somehow, I find those hard bits really annoying, compared to salsa or pickled ones… They’re nice to “store” though (after having dried) in good olive-oil, makes the oil real spicy…
How do you all dry them? I looked online and there are a few ways…
Just eat 'em. Don’t dry them unless you’ve got so many that you can’t eat another.
Stuff them with peanut butter and eat them whole. It’s an excellent experience, I’ve been told.
I prefer a little more preparation. Slice them onto cheddar-jack cheese on Triscuits, microwave until melty, and munch. It’s better with habaneros, but jalapenos are good, too.
Don’t touch your face, or other parts, while slicing or after.
One thing I always wondered about is why they are are almost always sold green and not fully ripened to a reddish orange color. I prefer the sweeter less grassy flavor, but unless I grow my own, ripe habanero and serrano peppers are what I usually drift towards for adding flavor.
We always eat them fresh or can them either fresh or roasted. Don’t wipe the sweat out of your eyes while canning, so I’ve been told. 
Last year “tansy” suggested I try freezing some of my bumper crop of figs which I did. They were excellant throughout the winter, great color, texture and taste was little to no difference between fresh and frozen. I was really pleased.
I didn’t even know jalapenos got red…
You tend to see more red in a jar of pickled jalopenos.
And chipotle peppers are nothing more than fully-ripened (red) jalapeños that have been smoked. They’re often canned in adobo sauce. Yum.
you can put them in brine in jars, keeps well.
berti
So I just realized that I don’t like them.
I’m gonna dry them out and decorate with them.
How could you not like them? 
No one doesn’t like them.
Air drying in the sun works for me. The odor of the spicy pepper inside a house can bring tears when I tried the food dehydrater.
We don’t have actual sunlight in these parts, just clouds and rain.