Step 1

Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.

Step 2

Remove from heat and add enough very hot water to cover the peppers. Let them steep for 15 to 20 minutes to soften.

Step 3

Strain the peppers but keep the steeping water.

Step 4

Add the rehydrated peppers to a food processor or blender along with 1 cup of the steeping water (or use fresh water) vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.

Step 5

Taste and adjust with salt and vinegar. Strain if desired.

Step 6

Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.

Step 7

Lightly toast the dried chili peppers in a hot pan for a minute or 2 per side, until they become slightly pliable and loosen the oils in the skins. This step is optional and develops more flavor.

Step 8

Add water and vinegar, garlic powder, salt and other optional ingredients. Use less vinegar or water for thicker hot sauce. Simmer the peppers for 15 to 20 minutes to soften.

Step 9

Add the mixture to a food processor or blender along with vinegar (use anywhere from 2 tablespoons to 1 cup), garlic powder, salt, and other optional ingredients. Process until smooth.

Step 10

Taste and adjust with salt and vinegar. Strain if desired.

Step 11

Pour into bottles and enjoy, or simmer then in a pot for 10-20 minutes to develop the flavors even more, then cool and bottle. Store in the refrigerator.