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Although I live in Ohio now, I come from New Mexico-Las Cruces to be exact, which is a stones throw from Hatch, the chile capital of the world. I have roasted those wax peppers along with many others. Then they can be frozen whole or diced. It is simple to do. Either in the oven set to broil or on the grill, put them in a single layer and watch for the skins to blister and burn. Turn them until the skin is burned all over. Take them out as they are done and put them in a pan covered with a damp towel. This steams them. When they have cooled enough to handle, peel the skins off. You can do this by hand or use a paper towel or lint free cloth (I use a dishtowel) to take off the skins. Take the stem off and freeze them singly or in a size you would use at one time. Roasting changes the flavor, but I much prefer the taste, and out there in NM at the chile farms, they usually have the grills going to roast peppers that you have picked. Oh, how I miss that...! try it and let me know what you think.
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