Terrific, but toasting them till a Carmel color makes them amazing
I grew up with these chilies, and ate some salsa with them. When you toast these chillies till almost burnt, the heat is much less and the flavor is much more complex. The flavor without toasting it too much of a single note of spice. We add about 8 toasted chili de arbol, I can of tomato sauce, one garlic glove, and a tablespoon of chicken Knoor bullion. Blend everything in a blender and be happy.