They'll get ripe over the course of less than a week in my experience once they're that long. You can pick when green anyway, but it's worth waiting a little longer.
Lots of mine are shrivelling, probably due to the heat and I can't water them fast enough!
I put some on a pizza a few weeks ago unshrivelled and they were nice and punchy. Put some dried out bits on a pizza the other night and it wasn't a quarter as potent, so best to keep them hydrated it seems.
I've got more than I know what to do with so will probably be saucing too. Anyone do fermented so it lasts longer?
We did chili jam last year too though not with our own chilis as we didn't do any last year, that's definitely worth repeating, it's amazing.