Freezing doesn't kill bacteria, just inhibits bacteria growth. Old chile can cause botulism which can be deadly. Red chile powder can be stored from 6 to 12 months, depending on the storage environment. Keeping the red powder in the refrigerator is much safer than keeping it in a cupboard near the stove. Home made salsa is better frozen than canned.
Canned salsa tends to turn mushy.
Bag and place the frozen peppers in a freezer and they will be much easier to thaw because they won't be frozen together. For additional information on home preparation of chile, contact you local Cooperative Extension Service home economist. Their address and telephone number is usually listed in the county section of the government listings in your local phone book.