I just throw them in paper bag and let them ripen there. Check every week
or two and cull any that are starting to rot. Yes, you can use them green,
but I prefer them ripe.

"John" wrote in message
...
I have a lot of hot peppers (habenero, Thai and Cayenne) that are still
green. We should be getting a frost very soon..in the next few days. Can I
just pick all of them and use them green or is there a way to get them to
ripen up after being picked? Either way they will probably make a good
sauce.
Thanks,
John