The harvest is the gift that keeps on giving, and we find ourselves with too much of everything. Especially hot peppers.
I've already frozen lots of peppers, and I've made a gallon of brined (fermented) Hungarian yellow wax pepper chunks. Our jalapenos didn't do well this year (we had a long dry spell, and any gardener can tell you that watering is not equal to a good rain), but the Hungarian peppers and the Anaheims were prolific.
I still haven't figured out what to do with the yellow peppers (compost pile??), but roasting is the way to go with the Anaheims. They're the peppers used in dishes like chiles rellenos, and roasted Anaheims can also be diced into sauces, soups, rice, and other dishes. Their heat is quite mild (unlike the Hungarian peppers, which this year vie with the jalapenos for heat!).
We've found that the easiest, best way to roast a quantity of peppers is to use the grill. The fire needs to be quite hot.
Yesterday we roasted over three dozen peppers very quickly this way. You need to turn the peppers so they're charred all over. To freeze them, leave the skins on; when thawed, the peppers will peel easily for use in your recipe. To use right away, place the peppers immediately into a covered bowl or sturdy plastic bag and allow them to steam. When they're cool, slip the skins off.
We had a few poblanos (these are the peppers that when dried are known as ancho peppers), so we did those, too. They're a darker green, shaped something like a heart, and they're hotter than Anaheims, but they too make good chiles rellenos and add zest and flavor to other dishes. Bell peppers can also be roasted this way for use in many recipes.
If you don't want to fire up the grill, you can roast peppers by putting them under the broiler. They have to be watched carefully and turned. I line a baking sheet with aluminum foil to make clean-up easier.