1. Cool It Down

Once you’ve got your roasted chiles, let them cool down to room temperature. This step helps retain the roasted flavor and ensures an easier peeling process later.

2. Peel or Not to Peel?

Peeling your chile is optional. Some people prefer peeling before freezing for quicker use in recipes, while others enjoy the flavor boost that the skins provide. If you choose to peel now:

• Gently rub the skins off with your fingers, or under a slow stream of water.

• Don’t worry if some skins remain; they can add texture to your dish.

3. Separate Into Portions

Separate your chile into convenient portions depending on how you plan to use them. Freezing chile in 1-2 cup portions makes it easier to pull out what you need for a meal.

4. Freezing for Long-Term Storage

To keep your chile fresh for up to a year:

• Place your portions in airtight, freezer-safe bags.

• Remove as much air as possible before sealing to prevent freezer burn. Vacuum sealing works best, but a well-sealed plastic bag will also do the trick.

•Label each bag with the date and chile variety.

5. Thawing and Using Your Chile

When you’re ready to use your chile:

• Thaw overnight in the fridge, or place the bag in cold water for a quicker option.

• Use it in your favorite recipes like stews, enchiladas, salsas, or enjoy them straight up with some tortillas!

6. Tips for Maximum Flavor

• Don’t Refreeze: Once thawed, try to use your chile within a few days for the best flavor.

• Spice Levels: Roasting can sometimes mellow out the heat. If you’re looking for that signature kick, try adding chopped chile towards the end of your cooking.