The hot chiles that survived the winter are fruiting like crazy right now, and I have to freeze ripe chiles every few days. That still leaves me plenty to eat fresh, but the frozen chiles make a perfectly decent substitute, come winter. I generally run out of frozen chiles just as I can get a pretty decent stream of fresh chiles from the greenhouse. I cook something with garlic and chiles maybe six nights a week.
I rinse the chiles pretty thoroughly in cold water in a colander, and let them drain briefly before plopping them in a freezer bag, squeezing out all the air I can, then sealing and freezing the bag. Today, I froze a large bag with six varieties.
Fwiw.