Buy a bunch, roast them, and freeze them for later! Yum!This process is really very easy. You line a cookie sheet with aluminum foil, wash and dry your peppers, put them on your lined cookie sheet and put them under your broiler on high. When the skin turns black, pull them out and turn them over and put them back in again. Repeat this until the whole pepper is covered in black crusty skin. Then, pull those puppies out and pop them in a big ziplock bag. Shut the bag and ignore it for 20 minutes. Paint your fingernails, check a few emails, but don't do anything productive. Somehow the peppers know if you were productive and take it out on you. Anyway. After 20 minutes, one at a time, take the peppers out and peel the skin off. It slides off fairly easily, and now you have roasted peppers. I add them to anything that smells like it could use that particular flavor. Spaghetti sauce was my most recent user of the peppers.
Then, if you are like me and did eight of them at once, I pull out the seeds and cut the pepper into strips. I line a cookie sheet with parchment paper (I don't really know if you need to do this, it just makes me feel domestic) and put the pepper strips on the paper. Put these into the freezer for an hour or two to flash freeze. Then, you can peel the peppers off the paper and stick them all into a freezer ziplock to be used at a later date. Yum!