I'm always so jealous of your grocery options! My pepper selection usually runs from Green Bell to the very exotic Red Bell. Sometimes there's Scotch Bonnets (haberneros?) and jalapeno's that's it. In my Mexican cookbook string Nateo mentions a bunch of chile's and I had to smile cause I've never heard of any of them.
Enjoy your chile's Tom and please have a Fin du Monde with them in honour of your under-privledged neighbours to the North.
My wife found some hatch chiles at a different store, already roasted and cooled, so got some and a whole chicken, spatchcocked it, peeled and chopped some chiles then mixed it with minced garlic, lemon zest, and olive oil, then rubbed the chicken with it. We grilled that for dinner, served with a side of chiles (and some boiled new potatoes and a nice salad - awesome.
I'm rethinking the 25 lb box I was going to get - that's a LOT of chiles. We'll see. I think raw for the ABTs though. The heat on the ones she found today were perfect for eating as is, a bit of burn but nothing to make you sweat. The ABTs should be mild enough for most of the people, not like the ones I made with jalepnos last year.
We'll make some salsa with the rest of what she got today I think.