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Making a hot sauce base for sampling?

I received a box of various peppers that I've never tried before. I got 1-2 of each type. My thoughts were to make a hot sauce "base" and then portion it out to blend each type of pepper into the base (vinegar, garlic, basil, lime, sugar, carrots, onion). This way I can taste each pepper on its own and then maybe blend as I see fit. Whatever I don't use I will just simply freeze until a later date. 
 
Anyone tried this before? How did it work out? 
 
I'm not a fan of raw peppers so that's sort of out of the question. 
 
Try a TINY piece of each pepper to get an idea of the flavors.  Just a teeny bit on a toothpick should be enough, then think what other ingredients would go with that.  Think fruits, vegetables, vinegars, spices, herbs.....picture in your mind what other ingredients would go wiht the pepper you are tasting. 
 
After the tiny taste test, the chile can be frozen or dried until you are ready to experiment~
 
Have Fun! and :welcome:
salsalady
 
With only 1-2 peppers of each type it's going to be tough to discern them in any sauce base you might make.  The ingredients you list for the base are good (skip the basil though) but it will be difficult to really taste nuances of each pepper in question with so few to add to the base.    
 
You got 1-2 peppers of various varieties for tasting, good idea, but not enough really for your sauce base plan.
 
My idea would be, since you don't like the raw bite of a pepper, is to cut them into pepper rings and saute in a small amount of oil until fully cooked, pat dry, let cool, and taste the rings. Think of raw bells vs. cooked, you get the idea. You could also roast them whole and pop them in your mouth, I do that off my smoker. :)
 
Maybe I'm late to this, but I would suggest chopping them up as fine as you can, and then adding to whatever food you're eating.  I know you said you're not a fan of raw peppers, but I think this would be the best way to get an idea of their flavor.  And you wouldn't just be biting into a piece of straight up superhot pepper, so maybe you would tolerate it better.
 
Just my thoughts, but I might be way off as I love the taste of raw hot peppers.  It's my favorite way to eat them, and I'm trying to figure out ways to preserve them(other than freezing) while maintaining that fresh pepper flavor.  Some of those aroma compounds are so volatile that any kind of cooking seems to just zap them away.
 
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