These chiles will keep in the refrigerator overnight. You can also freeze them for up to six months if you store them in an airtight container.
Those leftover red chiles can be placed on baking sheets and dried in the oven. Simply set the oven to its lowest temperature and let the chiles bake until they've dried out and darkened. Hot days in Oklahoma don't offer enough consistently dry heat to efficiently sun-dry chiles. Dried red chiles can be stored in a jar or bag for months.
To make green chile sauce, I decided to borrow a technique I use to make Italian-style tomato sauce. It's a simple little procedure of sweating onions, garlic and grated carrot then adding the roasted chiles and blending. Since chiles don't have as much residual water as tomatoes and their heat requires a dilution for palatability, we add chicken stock to this slow-cooked mixture and allow it to cook low and slow as long as we can stand.
I've included recipes for a huge batch of chiles plus one for those who just want to make enough for dinner.
Thanks to our westward neighbors for growing these beauties, you can find them at Homeland, Crest, Sprouts and Whole Foods Market.