I use some of the De Arbol Chiles to make some Chile oil. I put several of the dried pods in a bottle of Olive oil. It's been sitting on my counter for about a week now, I haven't noticed much of a flavor from the Chile just yet, but I'm hoping I'll be able to taste it eventually. I wonder how long it will take? I guess I should check around on line and see if I can find the answer.
The other chile's I got, and need to find recipes to use them in, are:
Smoked Serrano Chile
New Mexico Chile
and Chipotle Chile
All of them, except for the Chipotles, are medium in heat. I took a small piece from each of them and re hydrated them to taste them. That helped me pick one for the oil, but didn't help me think of anything to do with the rest.
So if any of you have any ideas, I'd love to hear them. I'm excited and frustrated about them. They smell wonderful. If all else fails I guess I could ground them up and have some Delicious chile powders.