I bought more than a dozen fresh jalapeños the other day, to make an appetizer, then discovered the dinner is a month away. I plan to make chiles rellenos en escabeche. Basically, you simmer the chiles briefly in water with some vinegar, oil, spices, onion etc, then cool and stuff. I probably will do either a tuna salad or marlin stuffing. BUT, of course this batch of chiles won't wait that long! Do you think I could cook them in escabeche and freeze them (without the filling)? Have you ever frozen chiles or peppers, either raw or cooked? Thanks for advice.