[CH] What to to with fresh pasilla/ancho/whatever?

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My brother just brought home a large bag of assorted chiles from a photo
shoot that was going on in the company. As well as the cayennes and habs,
there are two fresh large brown chiles, which I presume are poblanos or
anchos or something. Look like chocolate capsicums. Any way, I have some
dried ones in the cupboard, so can anyone recommend uses for fresh ones?
They need using up fairly quickly, so hurry it up, would you? >:-)

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