What to Do with Dried Chili Peppers....

Hi! You can still cook with them. Mexican food is the only thing I can think of though. You can make a enchilda sauce with them. What you would to do is rehydrate them in a pot of hot water, then blend them with some of the water, and strain it to get the big chunks and seeds out. From there you would dilute it and season it to your taste. Hopefully this helps.

I would wash them, cut the stems off, slighty grease a cookie sheet and put them in the oven on a VERY low setting. Stir them around every once in a while until they are dried out, cool, crumble and put them in a air tight jar. =)

great for upcoming xmas gifts, fun, tall jars filled w/ olive oil & the chili peppers. you can prob find some good olive oil recipes online. great to use for spicy cooking

hey J.
if you put several in a food processor with a little olive oil, you get a spicy paste (aji) that you can use in anything that needs a little heat.
(spaghetti sauce, dips, salsa, chili, you get the idea)
you might char fresh peppers until they blister, peel off skin and then try above if you want smokier taste.

Hi J.:

You can used the dried chilies in any kind of stew or soup to which you want to add a little kick of heat. Drop them in whole and fish them out before serving.

I often use them in a stir fry. You could drop them into the oil to flavor the oil before cooking the meat or veggies. You can add them at the end to only the servings who like spice. I take out servings for children and my mom first, add the chilies at the end for myself.

Using other types of dried chilies:
For tortilla soup or pazole, dried chilies are rehydrated in the soup broth, when the chilies soft they are removed put into a blender with enough broth to cover the chilies and then blended into a semi-smooth paste and returned to the soup. This makes the soup a rich red color and gives it plenty of heat! Be careful when working with chilies it will stain any cloth it comes into contact with!

I do not know about specifics for drying anaheim but it seems to me they will be much less usable in terms of flavor if you dry them.
What you want to do w/ anahiem peppers is ROAST them. Take a dry skillet over medium/med high heat and lay the peppers on it. Roast until skin in brown and fruit becomes tender. As they are done, pull them off and put 'em into a plastic bag and twist that closed. You want the peppers to sweat and put off condensation. As it does, it will become possible to peel the skins. You take them out of the bAag, peel the skins and slice them and throw into a stew, chili verde, a tortilla soup. There's is a store near me that sells a Butternut Squash-anahiem pepper soup! Yum!
Search for recipes on google but I wouldn't dry them. If you have that many you may be able to freeze them after the basics steps mentioned above. good luck!