When you are ready to use, simply take out of freezer, run hot water over the chiles, and take off whatever you want by loosening your roll of chiles with the hot water. The hot water not only thaws, but also helps to peal the chile. You can then take off the stem, slit the side to take out the seeds, stuff or use in a casserole. Every year, I use a few dried peppers to make up a stock of hot vinegar. It is also particularly good on french fries and other types of prepared potatoes, as well as salads and cooked greens.
Hot vinegar is easy to make.
I usually use white wine vinegar, but you can use pretty much any type of vinegar. The only restriction on the type of dried pepper that you use is that the peppers must fit into the vinegar bottle. The acidity in vinegar may kill some types of pathogenic bacteria, but it won't kill all of them, so I always pour the vinegar into a saucepan and boil the peppers in it for about five minutes to kill any bacteria on them. Since boiling vinegar can fill your kitchen with some really irritating fumes, I strongly recommend that you keep a lid on the saucepan. Once the boiling is done, allow the vinegar to cool, and then pour it back into the bottle, along with the peppers.