wash, de-stem and at least cut in half. First, by cutting in half you can check for bugs and bad spots on the inside, and secondly, halving the peppers cuts down on the space they take up in the freezer.
Personally, I wash, trim and then pulse a couple times in a food processor. This reaaallly cuts down on the space in the freezer.
roast or smoke the peppers if you think you want that flavor profile. Otherwise, just put them in fresh.
Salsalady, thanks! Problem is, in my household, my wife is barely tolerant of this little avocation of mine. I already catch hell for using her Ninja; if I start using her food processor I might be outside sleeping with my peppers the next night!
So I might have to find a small inexpensive processor to dedicate to the peppers.
Yes, I am concerned that freezing will affect flavor; I freeze roasted Hatch chiles that I purchase at the local grocery store because it has a big impact if not roasted.
I'm less concerned about roasting for red megahots, because they generally just add fire to recipes, but I luv the smoky flavor of the brown megahots (especially my new favorite this year, Ethiopian Brown) so I might roast just those before freezing.