Green Chile Peppers

Store fresh peppers in a paper bag in the fridge crisper drawer. Roasted green chiles can be frozen whole or peeled in airtight containers. Dried green chiles keep indefinitely in a cool, dry place.

Roast fresh green chiles over an open flame or under a broiler until the skin blisters, then steam in a plastic bag for 5-10 minutes to loosen the skin before peeling.

For less heat, remove the seeds and white ribs inside the pepper.

Frozen roasted green chiles are a convenient substitute for fresh when out of season.

Wear gloves when handling raw peppers if you have sensitive skin; the oils can irritate.

Confusing poblano peppers (larger, darker, milder) with green chiles—they're different varieties.

Forgetting to wear gloves and then touching your eyes after handling raw peppers.

Over-roasting and burning the flesh rather than just blistering the skin.