[CH] Chile de Arbol

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One of my favorite chiles is chile de arbol. I love its smokey flavor, and
appreciate its very decent burn. It occurs to me, however, that the only
forms I have had it in have been dried, powdered, and Hot Sauce.  Can any of
you chile-heads who grow it describe for me what it tastes like fresh, and
possibly post (or link to) a recipe that calls for fresh chile de arbol? I
am wondering if it is as smokey when fresh as it is in its dried forms. Does
it fall into the same category as cayenne in that it is rarely consumed
fresh?

Thanks,

Porter

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