Thai red peppers
you could also dry them (the skins are pretty thin, so you could just set them out on a sheet or rack, and they should dry up within a few days). then when you need them, just crush them between your fingers, and throw the shards in the dish or pan. and don't forget to wash your hands thoroughly right after you handle them :)
My Thai friend who is an excellent cook came to visit us and prepared a feast. She bought a bunch of bird chiles, used some, and told us to freeze the rest. She was right. They last a long time, and don't seem to suffer much texture-wise, since you usually chop 'em up anyway.