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Hot sauce from powders

Jeffcontonio

Jeffcontonio

Has anyone made a successful sauce exclusively with dried and ground peppers? I'm trying to decide how I want to preserve my fresh peppers for later use.
 
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DaQatz said:
Yes it can be done. Done a few times actually. It's just generally better from frozen/mash/ferment/fresh
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I agree with the above but I don't tend to make sauce exclusively from powders.  They end up with a 'gritty' mouthfeel in my opinion.  I'll add certain powders (or dried chiles) to certain sauces, but most of my sauces are made using fresh peppers as the main ingredient. 
 
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SmokenFire said:
 
I agree with the above but I don't tend to make sauce exclusively from powders.  They end up with a 'gritty' mouthfeel in my opinion.  I'll add certain powders (or dried chiles) to certain sauces, but most of my sauces are made using fresh peppers as the main ingredient. 
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You can help avoid the gritty issue by rehydrating then blending.
 
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