Roasted chiles make a deliciously zippy addition to soups, stews, eggs, enchiladas -- just about anything. They can be roasted outdoors on a grill, over a gas flame or under the broiler. Turn them until the skin is charred and blistered on all sides, making sure not to char the flesh. Drop the still-hot chiles into a brown paper or plastic bag to allow the collected steam to loosen the skins, about 15 minutes. Once cool enough to touch, peel off the skins and remove the stems and seeds.
Roast a large batch at once, then fill zip-top freezer bags with the cooled chiles and keep in the freezer to quickly spice up weeknight meals.