and then slip the skins off and pack them according to type. The ones that slide out in one piece will be chiles rellenos. The ones in pieces or shreds get packed to use in soups, stews, burgers, loaves, and other general cooking; Hatch chile goes into everything here but strawberry shortcake and we're workin' on that one.

Once packed, they're frozen to get me through a long, cold winter.

There are always little scraps of chile left over. I thinly slice a sweet onion and mix it with the chile scraps and then dunk tortilla chips in and eat it. Yes, they are great on crackers plain.

If just roasted, peel them. If you bought more than you think you can use in the next few days, freeze the extras.

What I'd do with that haul is make roasted chile salsa with the tomatoes, onion, and corn. If you have a grill, grill the corn, onion and tomatoes and make a grilled chile salsa.

Option b: make quesadillas with some or all of the above vegetables plus cheese!