What do you do to freeze them? I think I remember you were freezing some in small portion bags.
I just put my 3rd batch of jalapeños (red) for pepper jelly in the fridge. I am 2-3 peppers short of a 4th batch & several on the plants are half red, so the makings for batch 4 will happen soon. I clean the peppers, chop them into chunks & put them in quart canning jars with 2 cups of vinegar. When I’m ready to can, I dump a jar in my food processor, pulse a couple of times, then dump it all in my pot, ready to cook. The peppers keep fine in vinegar/fridge so I can do one or two major canning runs with 3-4 batches in each run. People love jalapeño pepper jelly & I never seem to have enough for all the requests.
I cut in half lengthwise and clean out seeds and any large membrane. Chop small, heat some olive oil in a skillet, enough to coat all the peppers. Just saute a minute or so til they are bright green. Let cool. I put a few tablespoons in a snack size ziploc. Squeeze making sure all the air is out. I actually roll them up. Put several in a quart freezer bag. They freeze beautifully as long as they are coated with olive oil, I use Bertoli Extra Light always. Easy and fast to add to just about anything, a skillet meal (think spanish rice) sub, sprinkle on pizza, in an omelette, chili, endless possibilities.