Mark: Do you have the Chilaca pepper, the one that is a true pasilla or the Poblanos?
I've never had the fresh version of the Chilaca so I don't know how much meat is on em. If they are the long, thin peppers pictured in the link, those are the real deal. I would say try to lightly fire roast a few and then freeze em like we do with the Hatch variety. You can also dry them and then rehydrate later for salsa, moles, and even as a bold chile colorado, enchiladas, etc.
You could also simply smoke dry some like you stated and grind into powder if you will use more of it in that fashion.
I even freeze some of the peppers fresh off the vine. When I defrost them, they are soft and perfect for a salsa, etc if I don't want the roasted flavor.
You may even be able to make chile pasado where you roast em, peel em, and then allow them to air dry. You then rehydrate by with water. This was the method used before refridgeration and they keep well and maintain more of their heat in my opinion.
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