You Can Rehydrate Dried Chiles
Lightly roast the chiles over an open flame or in an ungreased hot skillet until just fragrant, only a few moments, then place them in a saucepan or deep bowl.
Place 10-15 whole dried pods in a bowl and pour boiling water over them to cover.
You can place a small salad plate directly on top of the chiles to hold them under the water.
Steep until they are completely soft at least 20 to 30 minutes, 1 hour is better, turning them over once or twice so they are evenly submerged in the water.
One by one, remove them from the water, pick out the veins and seeds using a paring knife and place them into a blender or food processor.
Don't forget to wear your gloves.
Process the cleaned chiles to a paste, adding a little of the soaking water. (Hey, be sure to taste it first, if it is bitter throw the soaking water out and use fresh water.) If the chili paste becomes too thick for your machine to handle comfortably.
Pass the paste through a kitchen sieve to remove bits of skin. Discard the skin and use the flesh as desired.
This makes a very fine, flavorful mild chili paste. Chili paste, will keep for several months in closed glass jars in the refrigerator. Simply float a thick film of olive oil over the top to seal the chili paste from any exposed air. If you are going to puree a lot of chili paste. Spoon the chile paste into a lightly oiled ice cube trays; freeze the trays, then slide them out of the frozen chile cubes and place into a plastic freezer bag for long-term storage.
Here is a great tip for you.
If you don't already have a foodsaver here is a great place to order one. Everyday I discover new uses for it. They are great for freezing all kinds of foods for storing or preserving.