One of the big successes in this year's garden has been my Ancho Chilis. I've already smoke-roasted a dozen or so with mesquite, until they were shriveled and dry. They make a great addition to beans or chili once you rehydrate them and strain out the skins. But what else do you do with an nice Ancho? I have a bunch more still on the plant and they are really nice, dark green and really delicious looking. I've been harvesting jalapenos and using them for cooking, but I have never cooked with raw Anchos, and was looking for ideas about...