If you usually take the fresh chiles and directly make sauce out of them, then freezing is definitely the way to go. The peppers get mushy, but they will be ground up in the sauce anyway and the freezing process actually helps break down the cell walls so they blend up easier. Win-Win.
Frozen chiles can be dried and flaked, but why do that when they are just going to be re-hydrated in the sauce? take the water out and then put it back in.... :shrug:
But if you want to work with the dried powder, freeze the pods during harvest and dehydrate them when you get back. Just be aware that when they thaw out, they release a LOT of water right away. Some folks defrost in a colander, some just put into the dehydrator with a plastic fruit leather tray on the bottom to catch the drips. Just keep an eye on it so things don't leak all over.
If you normally smoke the peppers before making the sauce, your helpers can still do that for you. I like to take a large disposable foil roasting pan, punch a BUNCH of holes into it on all sides and bottom, put the fresh chile pods in it and into the smoker. Once the chiles are smoked and soft but not dried, into ziplock bags (smash 'em down to save space, or even give them a quick pulse in a food processor and then into the freezer bags) and into the freezer. They can be used for sauces at your leisure when you return.
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