In season, I usually go to one of the roasters set up in a parking lot. They’re all over Albuquerque and most of NM but also Denver and Pueblo and probably other cities in the southwest. There are several stands on Federal in Denver, for instance.
You choose your variety of chile (and the heat) and buy it in 25 lb increments. They fresh roast it for you at that time. 25 lbs is a lot of chile and it’s perishable, so you have to take it home and process it. Ideally will last most of the year. I peel and eat as much as I can while it’s fresh, and for the rest, it’s best to freeze it with the skins still on, as they’re easily removed when it’s thawed.
You choose your variety of chile (and the heat) and buy it in 25 lb increments. They fresh roast it for you at that time. 25 lbs is a lot of chile and it’s perishable, so you have to take it home and process it. Ideally will last most of the year. I peel and eat as much as I can while it’s fresh, and for the rest, it’s best to freeze it with the skins still on, as they’re easily removed when it’s thawed.