You might also consider drying some of your peppers, especially if you have a lot. All you need is a baking sheet, and perhaps a metal baking rack to put on top.
You can line the sheet with aluminum foil or not. Put the baking sheet on top, and put the peppers on the rack. Turn on the oven to the lowest possible setting, which will probably be about 150 degrees or a little higher.
Put the sheet in the oven, and leave it there till the peppers are completely dehydrated. Then keep 'em in airtight packages. Ziplock bags will do. Freezer bags are better than storage bags, because they're thicker.
Then you can crush 'em--in the case of small hot ones--or leave the bigger ones whole, and rehydrate and blend or chop for cooking. Technically, once they're dried, poblanos become anchos. You could sell all of 'em.
They'll take varying amounts of time to dry, so take that into account.
