Our idea is that hot sauce will change with the seasons. Fresh peppers in the summer when they’re cheap and available, dried peppers in the winter. I stopped over to see Ray at Christina’s Spice shop for samples of dried chilies.
I admit, I was a little reluctant to make hot sauce w/dried chilies. Mostly I was worried about the hard plasticky nature of the skins. I decided on Chile de Arbol and we soaked them for a few days. Then added some sugar, extra coriander, garlic, vinegar and water. We ran the giant R-23 food processor for 6 minutes (instead of the 1 minute we usually do for fresh). Bobby and I tested the first batch and we liked it a lot. Let us know what you think of the new hot sauce.