I used to buy chilis in bulk from New Mexico (20 lb boxes) and I had a cylindrical roaster that worked on propane. (outdoors of course) Could roast ten pounds or so at once. Just fill up the basket, light the burner and turn it until they were done. The peppers were tossed as the cage rolled, so they wound up roasting in a pretty uniform manner. In addition to the fun of doing it, they gave the entire neighborhood the wonderful aroma of roasting peppers, at least for those of us who like it.
Once they were roasted, I put them in brown paper bags for an hour or so, and then rinsed them under water to remove the charred skins. dried them briefly with paper towels, packaged them in quart sized freezer bags and put them in the freezer. Any time I needed some, they were there and waiting. They were as good when defrosted as when new.
