Red peppers

Two strings of red peppers we brought back from our holiday. The one on the left, grown by our friend in Navarra, is the variety used to make chorizo. The one on the right is the variety Piment d'Espelette from the village of Espelette in the French Basque country. I'm looking forward to using both when they're dried. In the meantime, they're decorating the balcony.