I'm not an expert, but I have used dried smoked chilies. I kept them in an airtight container, a Mason Jar with a latch. Anything less and they'll lose their flavor. I had some in a plastic baggy and they weren't as good.
The ones I had were smoked chilies from New Mexico. Mmmmm...
The way I used the dried chilies was to drop them into whatever dish I was cooking and let them simmer for awhile. If you leave them in for a short while they'll impart more of their flavor than their spiciness. Leave them in longer for more spice. Then pull them out and discard.
You can use them in a soup or in a simmer sauce (particularly a tomato based simmer sauce). As for a salsa, I would recommend reconstituting them in warm or simmering water. There is a lot of heat in the seeds, so adding the seeds to a handmade sauce will do the trick, too.
Smoked chilies are out of this world.
If you have the opportunity, you may want to experiment with smoking the chilies with different kinds of wood.
Here's the kind of jar I was referring to: