If you can get your hands on some roasted green chiles, a few bits of advice:
- Try to remove the skins while the peppers are still warm in the bag, and they are at their sweatiest. As they cool, the skins begin to re-adhere, making your job more difficult.
- Don't rinse them under water to help remove the skins, no matter how tempting. The flavor gets watered down and less vegetal.
- Try a bite before choosing to remove the seeds. You can control the heat this way--if the peppers are very hot, go ahead and scrape them out, but if you got "medium" and wish you had gotten the "hot", leaving the seeds might help bump up the heat a little bit.
You can chop and freeze portions in bags to add to soups, a pot of beans, green rice, scrambled eggs...etc. etc. etc. For instance,