I keep remembering things. I also toast the dried chiles a la Rick Bayless before hydrating them. Cut them open, remove seeds and loos veining. Open them up and hold them down with a spatula in a dry skillet for 10 to 15 seconds on each side. It's a bit of work, but adds to the flavor considerably, and also helps remove bitterness.
The only fresh peppers I use are a couple serranos which I roast black, skin, seed, and puree with everything else.
This broth is a deep shiny red, and silky smooth. The heat can vary depending on the heat of the dried peppers, which I find can vary quite a bit.
Oh yeah, wearing gloves is not a bad idea. At the very least wash your hands, then wash them a few more times before you get near the old eyeballs.
Homer: Kids, you tried your best and you failed miserably. The lesson is, never try.