Roasting Green Chilies

This became a necessety this last summer when Pat had a nice gardenful of these babies. I couldn't keep up with eating them so i roasted them and froze them so i could use them for later. I must say, they are MUCH better roasted!

Preheat your oven’s broiler.
Lay the chilies (this actually works with any kind of peppers) on a foil-lined baking sheet.
Place the pan under the broiler (get as close as you can to the heating element) and let them broil until most of the skin is black. (You can also do this over an open flame on your cooktop or grill.)
Remove the pan, flip the chilies over, and repeat on the other side. When they’re done, they should look black and gross. (Note: the charring process should take 10-15 minutes. You don’t want to leave them in there forever because they’d eventually disintegrate or become too mushy.)
While they’re still very hot, place the roasted chilies into a large Ziploc bag.
Then seal the bag and allow to sit around for 20 minutes or so. This will allow the chilies to steam, which will cause the charred skin to loosen (At this point i have thrown them into the freezer as is, defrosted and skinned them later and they've worked out quite well.)
When you’re ready, remove the chilies from the bag, one by one, and with your fingers, gently peel off the black skin, discarding the charred flesh.
From here you can package these tightly in a Ziploc and freeze them for later use.
If you’d like to use them right away, just slice them open, lengthwise and scrape out the seeds with a knife or spoon. The more seeds you leave in the hotter they will be.