PRESERVING THE HARVEST

Heat broiler with a rack positioned 4 to 6 inches below the heating element. Wash and dry green chiles and place them in a single layer on a foil-lined baking sheet.

Place chiles under the broiler and roast until the skin is charred and blistered, 3 to 5 minutes. Turn the chiles over and repeat. Chiles can also be roasted in the same manner over a grill or gas flame. Transfer the charred chiles to a large bowl or zip-top bag. Cover the bowl or close the bag and allow the chiles to steam for about 15 minutes.

Scrape the blackened skin and the seeds away from the chile. Keep the pieces whole or chop them, then use the chiles within a few days, or freeze them by transferring the cleaned chiles to a freezer bag, arranging them in a single flat layer, pressing out as much air as possible and then popping them in the freezer for up to a year.