Green chile season is wrapping up, and if you’re like thousands of other Coloradans, you’ve sought out your favorite roasted-chile stand, grocery store or farmers market (or will be soon) in order to buy a bag, a bushel or a couple of bushels of either Pueblo or Hatch peppers. Related: Denver’s green chile roadside roasters a cultural, culinary gift For many, making green chile — the dish — at home is a spicy group activity, a family tradition or, if you freeze your chile, a modern way to buckle down for the cold weather ahead. But if you’re new to the game, making green chile can be fraught with indecision over which direction to go.