After handling chiles, especially the fresh variety, do not touch your face, eyes or any other sensitive skin areas until you have washed your hands.
Colors go from green to yellow to orange to red as they ripen.
To peel chiles and peppers their skins must first be charred. Do not worry because the flesh of the chile will be fine if you do this correctly. For Chiles Jalapenos, Anchos and long green and red chiles the tough transparent outer skin needs to be removed before preparing. This is accomplish by charring and blistering. The chile pods should have the seeds removed, the veins are optional.