I order hatch chiles every fall and spend an afternoon roasting them on the grill. They go straight from the grill into quart-size freezer bags and then spend the next year in the bottom basket of my freezer. I peel them as I use them after they are thawed. Last year, I only had four bags left when the new chiles arrived. It is expensive to have the chiles shipped to Virginia, but it is worth every penny.

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