Patience, my friend. They don't just pop out and turn red overnight. Some of them can take a relatively long time to ripen. Chilis can be several different colors when they mature, though most varieties are red. In fact they all turn color at some point - pale yellow (actually those may start off very pale), bright yellow, orange, red, purple, even a brownish color and black. "Green" chilis are just technically picked under ripe because we like to eat them that way. Even Green Bell Peppers will turn color in the end. Some varieties are used both ways - Jalapeno, Hatch, and Thai for example. Looks like you are on your way to some mighty fine chilis there.
BTW: In case you get overwhelmed with them, they dry and freeze excellently and keep well. You probably would not want to dry Bell Peppers because you would use them up. But other types are just dried whole. If you want them ground, (Cayenne for example), see my previous reply, especially if you have pets in the house! Freezing is easy. Do Not blanch them! You just lay them whole on trays in a single layer and freeze them, then bag them. It's kinda fun, being hollow, most of them sound like china clinking. They are not quite as crisp after thawing, but they don't go mushy like many things. I use finely chopped frozen Jalapenos in my Guacamole all the time. You can also make your own Chipotle Peppers by smoking Jalapenos under 200F until they are dry, then storing them in airtight bags or jars. You can also smoke them for 3 - 4 hours, then sun dry them or in a cool oven. Again, stay under 200F at all times or they will cook, which is not what we are looking for! Sometimes I remove the stems or split one side to speed up the drying if they are big, but it doesn't make any difference to the final product.
