When handling chiles, it is important to avoid touching your face and eyes. Many people wear rubber gloves or at least, wash their hands thoroughly after handling chiles. Chiles are used either fresh, canned, dried or ground. Most dried chiles will keep indefinitely when stored in a dry cool place. They are available in the Hispanic section of well-stocked markets.
Canned chiles are available in the international food section and the Hispanic section.
Check fresh produce for fresh chiles. Fresh chiles are often roasted before serving or preparing in foods. Once blackened and blistered, place peppers in a closed plastic bag to sweat until cool. Then remove skin, stem and seeds under cold water. Tasty roasted chiles can be refrigerated up to 3 days.