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?

[Shakes]

I make a Ancho chili sauce with the dried ones for use on enchiladas and chile rellenos. They're not too hot and have a more fruity flavor. The recipe is a little long but I can send it to you.

[freeradical]

Soak them in water before you use them.

[Racer X]

I am a huge fan of the Cola de Rata, used in Chili Colorado sauce/salsa. That and chipolte, which is just smoked jalepenos. Chili D'Arbol is a nice round flavor.

Any are fantastic ways to add flavor without adding salt or fat. Not that I am against fat or oil, but I use them when needed, not just because....

[Fritz]

I think it's Rick Bayless who hydrates then purees them for many uses.

[CW2V]

Guajillos have a cherry-like flavor.

Chile de Arbols have a buttery hot flavor (IMHO)

Both are 2 of my favorites.

I go for the fresh salsas and found the Consumer Reports salsa recipe the best so far. I don't have it at hand but it has onion, garlic, tomato, lime juice, Italian pepper (any mild green pepper could be used as a substitute), jalapenos or serranos, cilantro, parsley, and most important tomatillos.

You may be able to find the recipe online, and just tweak the ingredients to your liking. I've used melon, pineapple, red peppers, habanero and red onions as alternatives over the years.

I have yet to make a cooked salsa.

CW2V