This is one of several dried chilis you must have if you want to start making authentic Mexican cuisine. Don't be intimidated by it. You first decide on your chili, then consider how much heat it has, then decide if you want to pull out the seeds (I usually do. It reduces the heat). Then put them in a hot pan to roast and soften for a few minutes. Then put them in hot water and after a bit of soaking transfer the whole bit to a blender to blend smooth. Depending on your chilis you now have the base for Chili Colorado, Enchilada Sauce or any number of things. Plus they store great.
