I'm new at trying to make my own hot sauce... (and new at growing peppers, hoping to have a few pods this year...maybe... )
I ended up (long story, and boring) with a really BIG bag of dried Tien Tsin chinese dried peppers... the leathery kind you find in szechuan dishes at American Chinese restaurants.
I've made quite a few batches of chilli oil, stir frys, etc, but the level in this bag isn't moving appreciably!
So I'm wondering...
Would it be possible to make a fermented hot sauce using these dried chillies as a base? Or would they remain tough and leathery?
How would I start? That is, how would the process be different than the excellent FAQ on fermented sauces at the top of this forum that uses fresh peppers.
Or should I just make a much bigger batch of chilli oil? LOL.
Thanks for the "noob" help!