I oven roast some of my jalapenos and then freeze and I also Freeze a bunch that are fresh picked and whole right from the garden - no blanching involved. Both types are great to use in sauces or any recipe that call for some heat and flavor.
I've got less than a quart left from last year's harvest. I'm getting a little anxious about that.
But my dear NM Hatch peppers... those I roast and puree. They are very mild, but so very, very good. I'm looking forward to breakfast tomorrow. Mmmmmm.
I freeze halved and seeded raw jalapenos on cookies sheets. Then bag them for the freezer to use later for poppers.