If you recall, I was going to try making some fire-roasted pepper oil with Anchos.
They were sold out of the Anchos, so I got some cayenne and mild (unripe) jalapenos instead. Nice color to the jalapenos! Very mild flavor, I think I've had green peppers that were hotter.
I cut both kinds of peppers up in sections, brined them in boiling hot white vinegar & sea salt + MSG, let them cool overnight, then fried them in OO with garlic chunks. The taste is very good. It seems to get more complex as it ages in the jar.
So far I've used it on a roasted sweet bell pepper, stuffed with cheddar, cream cheese and sliced yellow cherry tomatoes. Really, really good.