I admit it -- I am a Yankee who has been transplanted to this part of the country. Hatch chiles, mild and hot, seem to be good. However, I have noticed that most people here are buying them by the case -- and not just in the little containers that are already fire-roasted (which I buy, because they are hard to roast properly in an oven/broiler). What are these people doing with all of these chiles? Even more perplexing -- how do you keep that many without losing them to mold?