The market had a box of big, thick-fleshed, mild Anaheim chiles, so I bought a bag to roast on the grill. Once they're well-scorched, they go into a plastic bag to steam, then cool off in the fridge.
Today, I stemmed, cored, seeded, and peeled them, not my favorite job. Once both hands get slimed, I always have to sneeze. But they came out well and are on plastic film in the freezer, for later vacuum-packing. Except for one, that got shredded and will go into a green chile omelette tonight. Mostly, they go into rellenos, so they need to be whole.
I like hot chiles, but my sweetie doesn't care for them, alas.
Next time I hit the market, I'll be on the lookout for poblanos.