We still have a ton of dried cayenne peppers from last summer, so Kory and I decided to make some spicy pepper jelly.  We used a recipe from My Pantry Shelf  as a starting point.  Originally we were going to just substitute dried cayennes for the fresh habaneros, but then Kory puréed the bell peppers in a blender instead of mincing them (there was apparently some confusion) so we opted out of the bell peppers all together.  The jelly turned out deliciously spicy and sweet, and we now have a nice base for some red pepper soup.