Comb Your Beard posted:

Is it cool to talk about making hot sauce in this thread?

I usually make hot sauce with formerly fresh frozen whole peppers (minus the stem and the core where it attaches obvi). Then whole garlic, salt, vinegar, blend, minimal filtering. Then I bottle it in old 12 oz Crystal hot sauce bottles thinned out a bit with a thinner commercial brand like Crystal or Goya.

Got some dried chile de árbols that are quite hot. Thinking split them lengthwise, destem, dump, rehydrate in white vinegar, then use them the same way I would the thawed ones, reserving vinegar for later. Good plan or nah?

Cholula uses árbols and that stuff is quality in my opinion.