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food-bev Picked up a peck of new to me peppers; looking for suggestions

Y

yowzer

Stopped in at a latino/peruvian market today and picked up some peppers I haven't seen before:

Dried: mulato entero, morita, and cascabel.

Canned: aji amarillo

jar of paste/puree: aji panca.

Moritas are apparently smoked jalapenos that aren't done enough to be chipotles. Never even heard of any of the other types before.

Ideas for recipes using them are welcome.
 
I've grown Aji Amarillo before and it's a great pepper for things like pork, duck, turkey. I have used it fresh as a chutney and topped it over meats or in light soups like corn, chicken etc. Works great with a little bit of pineapple as well.
 
El Chico years ago used to have Chicken Cascabel Tacos on the menu w feta cheese and corn tortillas, and man I loved them but they took them off the menu.
 
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