Hmm. I was really hoping someone had done it. But thanks so much for the thoughts, Deanna and mom2wildboys! I really had no time to do anything other than pop them int ziplocs in the freezer by the time I had picked them in the rain, then washed them well---many had fallen to the ground in the downpour---picked off the stems and sorted out the unripe ones (which I picked off the ground so they wouldn't rot). I put three four-pound bags into the freezer, adding to the one that was already there, and left about seven pounds spread out in a carton to finish ripening. Now I'm in Quebec City hoping there's no frost so I can pick a few more when I get home and maybe roast those (and the ones ripening in the carton), making salsa or milled sauce (or maybe crushed tomatoes) from the frozen ones. Thx again, Z

I don't peel chilis for most recipes. I used Anaheim in salsa without roasting and they were also good raw. I am making green chile as I type and oven roasted/broiled the typical salsa veggies (onions, tomatillos, garlic, chilis) for the chile. Since I didn't peel the chilis, there are tiny bits of charred chili skin floating in the chile. I can see why some people might find that unappetizing (is that a word?) or perhaps the smoky flavor could be too strong for salsa. I have found that I need to start peppers early. It seems like the more exotic ones grow slower. Last season, a few plants never even flowered until it was too late for fruit. Based on the slow growth/germination from last year (all commercial), I started peppers in mid-December; lat month. Most of these seeds had been trades and sprouted CRAZY fast. I was thinking - uh oh - this is going too fast, but since I planted the seeds, the growth has slowed. If you can't find Holy Mole, email me. Although a hybrid, I planted nursery bought plants last year and was very happy. I can only imagine how wonderful they'll be on my seed started plants!! I am in search of great salsa tomatoes as well and although my search is in it's infancy, my family fell in love with Mama Leone and Giant Valentine. I sent plants to SC and family there loved them as well; and are asking for more next season. Dr. Carolyn Male told me that Mama Leone is not a hybrid, although some catalogs sell it that way. I am currently growing the commercial seeds from both along side seeds that I saved. The plants are about 6' tall, bearing fruit and look great!! My kids are pumped for tomatoes from our indoor plants. (BTW, after eating garden tomatoes and then unsuccessfully trying to find comparable ones in the grocery store, I will ALWAYS start indoor plants from now on - maybe in July since I can't grow a cutting to save my life) I grew Burpee's Salsa (forgot the exact name) and was not impressed. I think there are better roma types out there.

Ya... some confusion going on it seems. Chilie is a pepper. Chili is a dish. So in a literal sense you can have chilie powder made out of dried ground peppers. Now... to make the dish most in the U.S. consider chili you have to add a spice mixture know as "chili powder". As I recall Lars has a fondness for Mexico and lives in the South Western corner of the U.S. I'm not surprised that he would think of powdered peppers before a spice mixture. One of the things really interesting about his cooking is that he is doing different things with his food. Much as I'd love to sample Lar's cooking someday I'm going with Arley on the cumin. Cumin is the heart and soul of the dish we call Chili. My pot of chili often contains several kinds of hot peppers but it also takes a load of cumin. People walking into my home will exclaim in delight when I cook chili because of the fragrant cumin. I found whizzing my whole cumin seed in the blender with some tomatoes chops the cumin up pretty good. Not as good as hand chopping. My first lesson with cumin seed was to chop it up on a cutting board with a knife. Still strikes me as the best flavor. Our friends on the CF from India have recommended toasting the cumin... very good but I'm not 100% sold. The seed does require considerable cooking to release the oils that account for the intense flavor. The very best cumin I can purchase at the moment is bulk ground cumin from GFS which is a restaurant supply company. Tops even Penzey's whole seed. Still ground does not get the full spectrum of flavor so I add mostly ground GFS cumin and top note my flavor with some freshly chopped seed. Somehow ground cumin even when fresh and strong still does not have the high aromatic essence of whole seed. Chili powder often contains garlic that I've removed from my chili. Garlic is great and garlic is good but it is also sweet and not the character I want. Maybe sometimes it is alright.... I used to add sliced fresh garlic to my chili. Goodness that warms your entire body when the mood is there for it. Cilantro, in particular fresh cilantro provides an intense aromatic flavor and scent that many associate with north of the boarder "mexican" cooking. LOL!... sorry don't mean to go on so much. Chili is one of my favorite dishes. Fresh garden tomatoes are priceless if you want chili with star power. Different peppers add heat with different characters as Lars noted. Peppers at different stages of ripeness also display remarkably different characteristics. Green habeneras are not ripe but they are milder and have more tang then mature red habs. Then the amount of time a pepper cooks will change the flavor and heat profile of a pepper. My chili is tested and approved by Luna! Suppose I should admit I don't use chili powder in my chili. Not powdered peppers or any branded spice mix. Cumin and cilantro with hot peppers being part of the vegtable mix. I top coat much of my food with salt and black pepper and always do so with chili. : ) lyra

I'd freeze it before baking, it will taste much fresher. I was just looking for a question someone asked about freezing apples... I just came across this idea, posted on another forum... sorta applies to your question too! Freezing Apples For Pies Peel and slice apples into a pie pan. Freeze - no Fruit Fresh needed. When frozen, slip the apples into a Ziploc or other plastic bag. When ready to use, slip the apples into a unbaked pie shell. Mix 1/2 cup to 2/3 cup sugar with 4 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on the top of apples. Cover with top crust. Bake at 400 for 30 minutes. Reduce heat to 350 for 30 minutes. Nancy