Just throw the chiles in the freezer, right? Wrong. There are different requirements for freezing chiles, depending on the size of the pepper. Large chiles may be frozen at any stage once they have been roasted. That is, they may be frozen before peeling (freezing actually makes them easier to peel), or after peeling and de seeding. They may be frozen whole or chopped. The easiest way to freeze large chiles is to put them into freezer bags, double-bag them and place in the freezer. You can also wrap them in heavy foil or freezer wrap, or you can pack them in rigid plastic containers.
A handy way to freeze chopped New Mexico green chile is in plastic ice cube trays. After the trays are frozen, the chile cubes can be popped out and stored in bags. The cubes can then be used when making soups or stews, or in other recipes, without having to pry apart blocks of frozen chiles.
Fresh red chile paste can be stored in plastic containers or zip bags and frozen to use all year long. The paste holds up well in the freezer and really helps to cut meal preparation time.