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Fresh vs Dry pods -- a Sauce experiment

Judy and I are teaming up to experiment with Fresh and Dried peppers. I decided to take the route of fermentation as it gives the dry peppers time to rehydrate, I am aiming for similar/exact same tasting, consistency, and heat. Here is the fresh side.
 
Roughly 1/2 lb Primo 7 pots
 
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chops down to ~3 cups
 
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added 6 pineapple rings with some pineapple juice:
 
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Purees even further down to ~2.5 cups after you get all the Air out
 
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6% of weight of salt is roughly 1.5 TBsp
 
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airlocked and some water added ready to go into my "incubation chamber" @ 84 degrees F
 
 
 
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alright! we got the dried one prepped now. 
 
started with 2 cups of dried primo 7's from judy <3 
 
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added 1 cup of boiling water and cover for 20 mins
 
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fully rehydrated 
 
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muy picante salsa? we shall see. the rest of the process is exactly the same as above. interestingly this is WAY darker than the fresh pods (on the left).
 
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If youre wondering, this is how my fermentation incubator is setup (not actually my picture), just two 60qt totes inside eachother and one has 4 inches of water in it with a 5-10 gallon aquarium heater. like so
 
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What i found is that 
Dry pods have more heat, darker color, and stronger smell.
which should make them more favorable for hotsauce makers.
you need less amount to get the same results in the Dry Vs Fresh hotsuace making 
I think the dry will turn more flavorful than the fresh.
We will see what others think of this experiment.
Many thanks to pex for taking the time to share this experiment with us.  
 
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