Is there a standard???

[wordwiz]

Remember, I'm new at this stuff so have pity.

I have some Thai Sun, Hungarian Hot Wax, Jalapenos and Habaneros and would like to make some hot sauce from some of them. I've looked up recipes, but they usually call for "pounds" of peppers. What I am doing is drying them so I can grind them.

Basically, is there a guide that says to use a teaspoonful or tablespoonful of powder X amount of liquids? Please, don't say I have to taste it - anything above a Sweet Bell pepper is to hot for me.

 

[chilehunter]

if anything above a sweet bell is too hot for you then why did you grow jalapenos/habs/thais ? most people use fresh chiles vs dried powder but you still can use powder for hot sauce.
check this site out for recipes

www.pepperfool.com

 

[DEFCON Creator]

I prefer my own hand-milled powders. No need for all of those extraneous fluids.

 

[kato]

We have pounds of powder and use it for seasoning. But never use it to make sauce it seems you never lose that dried taste fresh peppers to make sauce is the way to go.

Mick
Kato's

 

[shayneyasinski]

fresh is the only way to go for sauce.
but some peppers are not all that good dried and some dont make good sauce.
some are good both ways..
if you dont like alot of hot i would dry them and add the powder to sour cream or cream cheese.

 

[DEFCON Creator]

"fresh is the only way to go for sauce."

The ONLY way? Yeah, ok.

 

[chilliman64]

there's nothing wrong with using dried peppers to make sauce. 1ts roughly equates to 1 pepper, generally speaking.

there are plenty of recipe sites that don't require pounds of peppers. try:

http://www.fiery-foods.com/rbase/default.asp
http://www.ushotstuff.com/Recipes.Frame.htm
http://myweb.cableone.net/howle/page/c-hindex.htm

and the pepperfool site listed above is excellent too!