Recent content by phorts

Ahh yes I meant toasting. I'm toasting them in a dry pan. Would you recommend toasting dry then rehydrating? Or rehydrating and roasting? Thanks!

Thanks for the help! So should I roast them dry and then rehydrate? How long to roast and on what heat? How long to rehydrate? Is it possible they are using fresh cjie de arbol and why they didn't mention anything about rehydration? Can you even get fresh Chile de arbol easily? Sorry...

Hi All,   I'm trying to recreate my most favorite sauce on the planet from my local tacqueria. After years of begging they finally gave me the ingredients and some guidance on the process, but i simply cannot recreate it after several attempts. So i'm hoping you all can help shed some light on...

Hey pepper people.   The names Keith and I'm from NH. I'm a long time hot sauce aficionado and have toyed with making my own sauces over the years, but am just now looking to get more serious. This looks like the place to be so i'm very much looking forward to learning more and sharing some...