|These chiles are from Hatch, NM|
Roast the chiles under the broiler, turning until the skin is well charred. Place the chiles in a bowl and cover with a clean dishcloth to steam. When the chiles
are cool, they are ready to remove the skin and eat.
To freeze, I wrap them individually, with the skins intact, in plastic wrap and place in freezer bags. This way the chiles do not freeze in a large mass. The skins are easy to remove after they defrost.