Look over chiles and wash off any dirt, etc.

Add peppers to a rimmed baking sheet. You can keep the chiles close together so don't worry if they are touching. Just making sure they are not laying on top of each other.

If you have an electric oven turn your broiler to high and move your oven rack up to the second to the highest spot.

Add your peppers into the oven and place them on the top rack. Keep the door slightly ajar and watch for the peppers to start looking black and blistered on the top.

Once they are ready, remove the tray from the oven, flip the peppers and add back to the oven.

Broil until the other side is black and blistered.

If you have a gas range you can either char the peppers once at a time over an open flame or use the broiler at the bottom. Keep a close eye so they do not catch on fire. You can also use a grill to get them charred and blistered.

Once your peppers are blackened add them to a large ziptop baggie.

Seal and let sit for about 30 minutes to steam.

Remove the peppers from the bag and peel off the skin. It should come off fairly easily.

Once all the peppers have been peeled cut them down the middle and scrape out the seeds.

After all the seeds have been removed cut off the tops.

To store - add your chiles either whole or diced to a freezer-safe ziptop baggie or storage container. I like to store them chopped in 4-ounce portions.

The peppers will keep in the freezer for up to a year or for up to a week in the refrigerator.