Hot Sauce from Dried Peppers?

[PaulF]

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!
Paul F.
 
 

 

[SoHot]

What are y'alls thoughts on this mash so far. I posted what I did a couple post up. About 3 weeks in. No mold or yeast. But the mash is very dry. I tipped it to the side and barely got any liquid. Like a drop maybe. Any issues with the dryness? 
 
 

 

[SmokenFire]

Mash appears to be fermenting well and I can't see any growth or kham or cause for concern. Provided that darker spot on the top center isn't mold yer likely fine.
 
 

 

[Bicycle808]

 
Some inspiration for ya; Peter S does some cool shit with peppers. 
 
http://thehotpepper.com/topic/61375-street-kitchen-peppers/
 
Personally, I do some much goofy cooking with low-buck generic dried peppers from the "specialty market," i'm a bit ashamed that i never tried to plant any... especially being that there's so many extra seeds at the bottom of the bag!  I bet the germ rate would be woefully low, but still.... free seeds, right?

Follow up info-- got great germ rates from the Tien Tsins and the Guajillos. Worse from the Puyas but still worthwhile. I didn't even try with the Anchos and Chipotles, as the seeds were obviously damaged. These are all cheap ones from dry pods at local markets. Gotta try the de Arbols next.