Dried Chiles - Samples from Marx Foods.

Just before I went to my parents house for vacation I received a box with some dried chile samples. I talked to to Dad, who grew up in the South West, about what he would do with some of the stuff I got. The only thing he thought of was to use the New Mexican Chile to make either Enchilada sauce or Chili con Carne. I'm still looking for a good Chili recipe.

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.

It looks pretty, but I wish more of the chile would sink to the bottom.

The other chile's I got, and need to find recipes to use them in, are:

Japones Chile

Puya Chile

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.