I just wanted to let you know that the mild chile arrived quickly and in good shape. We had some bad weather here in Wisconsin so I ended up roasting the pods in my oven. The curled chile will end up as strips or chopped and the flat ones are destined to be rellenos. I roasted in batches a 400 F for about 25 min per batch. Flipped the one or twice as needed. They got plunged into an ice-water bath before I peeled them. The thick skins mostly slipped off with ease. I only mangled 5 pods in the 12 lb shipment. The results are fabulous. Meaty peppers and the taste of New Mexico. I am a happy fellow. Thanks! Michael Reed