Hi. Last week I made my first Chile de arbol sauce which i love in restaurants. I was underwhelmed posted and eagerly read your suggestions. I'm remaking it this time i will toast my onion and garlic first and I appreciated your suggestions to enhance the dish using multiple chilies. Ive bought dried arbol and dried ancho and fresh poblano. Can anyone recommend what proportion? I love hot and was okay with all arbol but am not not a fan of crazy hot so say 6 to 8 out of 10 on a heat scale. I'm also fine with more flavor than heat. Can anyone help me again?