Going to try cooking with dried chilis. Here are the ones my store has:

[Dennis S]

Ancho, arbol, guajillo, puya, and pasilla. Here are some Scoville ratings:

Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Jalapeno 2,500 ~ 8,000
Puya 5,000 ~ 10,000
De Arbol 15,000 ~ 30,000
Cayenne 30,000 ~ 50,000

I use a little 35,000 cayenne powder, but I like chilis for flavor more than heat. I also use fresh jalepenos when I cook.

What tips and recipes do y'all have using these chilis in salsa, chili, or other dishes?