Our local farm stand had some Hatch New Mexico Chiles, yahoooo was I happy.
So l got busy and prepared them for the freezer.
Be sure and poke a hole in each of the chiles so it won't explode in the oven, oh, you do_not_want to clean up after an exploding chile, or so I'm told.
It was too hot, and I was too tired to clean out and fire up the grill so I just roasted them in the oven.
Put them into a 450*oven with the oven rack in the upper third of the oven.
When the chiles turn a dark brown and are getting some black spots, turn them over and continue roasting until the other side is a dark brown also.
Put the roasted chiles in a brown paper bag or under a tea towel to steam and cool. The steaming helps the peels slip right off.
I like to use a large brown paper bag. After the chiles are cool I just rip the bag open and lay it flat on the counter, then peel the chiles on top of that. Just roll up the seeds and stems with the bag and no muss no fuss.
These babies are hot, really hot. I used only a teaspoon of them in our scrambled eggs this morning and wowie were they great.
And that's that