How To Roast and Freeze Green Chiles

Ingredients
Green chiles
 
Equipment
Towel for drying
Oven broiler
Baking sheet(s)
Aluminum foil
Tongs 
Paper bag, food-safe plastic bag, or heat-safe covered bowl 
Freezer bag(s) or shallow, freezer-safe container(s)
Cutting board (optional)
Knife (optional)
Spoon (optional)
Gloves to protect your hands (optional)

Instructions 

1. Select fresh chiles that are heavy, smooth, and crisp. Straight and flat chiles, as opposed to curled ones, roast more evenly. Plan to roast the chiles within a few days of picking or purchasing them.
   
2. Position a rack 4 to 6 inches below the heating element of your broiler and preheat to high or 400° to 450°F. 
   
3. Rinse the chiles and dry them with a towel. 
   
4. Arrange the chiles in a single layer on an aluminum foil-lined baking sheet(s).
   
5. Place the chiles under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes. Avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred.
   
6. Using tongs, flip the chiles over and broil on the other side until the skin is charred and blistered, about 3 to 5 minutes. Again, avoid completely blackening the chiles; you're looking for them to be about 60% to 70% charred.
   
7. Remove the chiles from the broiler and place them in a paper bag, food-safe plastic bag, or heat-safe bowl. Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles. 
   
8. Peel, seed, chop (optional): The chiles may be peeled and seeded prior to freezing or later, as needed. You may wish to wear gloves to protect your hands, especially if you are processing a large quantity of chiles. To peel, pull the skin off the chile; it should come off fairly easily, but you can use a knife to cut away any stubborn bits. Seeds and membranes are most easily scraped out with a spoon. If you want, you can also chop the chiles into smaller pieces.
   
9. Chiles should be completely cool before freezing them. For food safety, whole chiles can be cooled at room temperature for up to 2 hours after roasting them, or refrigerated for up to 3 days. Seeded or chopped chiles are generally cool enough by the time you finish processing them. 
   
10. Use plastic freezer bags or shallow containers, which help prevent freezer burn. Arrange whole chiles in a single, flat layer to ensure even freezing and to prevent them from sticking together. If using bags, press as much air out as possible. Alternatively, you can freeze the chiles in a single layer on a tray, then transfer them to a container once frozen solid. Chopped chiles may be frozen in ice cube trays and then transferred to a container. 
    
11. Store the chiles in the freezer for up to a year and thaw in the refrigerator before using.