I would use either lemon or cider vinegar. The two in combination might not be to your taste preference. Dried need no rehydration as they simply soak up the liquids in the mixture. If you do add a lot of dried, you may want to increase the liquid (vinegar) a little. The dried ones can make a mixture a bit more dense and thick if they only get rehydrated by the liquids set in the recipe. I like ancho peppers, as they are mildly hot and have a rich deep red color and flavor.

gagger, you could be right. I plan to spoon as much of the salt that I can off. It's mostly very crusty and easy to see! I have tasted the liquid at the edges, and it's YES! VERY SALTY! Underneath, there is no salt, so I'm hoping it will equal out. I will definitely update this thread when it happens, but it sure is fun to watch the ferment. I'm thinking 2 or 3 weeks, and then hit it with vinegar and bottle. If it is too salty, lucky me, I've got a bunch of frozen jalapenos in the freezer, so I may have to ferment those without salt, and add them to the salty batch. I could probably kick up the ferment with a little sugar and some wine yeast. Tobasco ferments in oak for 3 years! I don't think I could do that! Waaay too long. I even have an oak barrel, but that is for wine! Most of the joy of doing this is anticipating the flavors that happen, and sharing it with family and friends, with them knowing they can't BUY this stuff! They have to come for a visit to get a taste!! My family likes heat! We are California natives, and have lived close to Mexico forever, so we do like it Spicy HOT!! tracydr, So you added vinegar after 10 days, right? Good luck with your canning! I prefer freezing, fermenting, brining, stuff like that. I fear the lid of the pressure cooker flying off and hitting me! LOL!! Nice to see you post, so i know the garlic in your ferment did not kill you! The sour dough starter gave me a lot of comfort with fermenting. half flour/half water, the bubbles come, and over the years, it just gets better! I don't have a dog or a cat or a fish. Just my Yeasties! And I only have to feed them now and then! Suzi

Thats weird none of the symbols were there when I cut and pasted it but I'll try it again. Maybe it was becuase I copied it from my MS Office program here it is from the web link. 1 Cut off the pepper stems and cut the peppers into thin slices. 2 Combine all of the ingredients in a large heavy pot and bring to a boil. Boil for one hour. 3 Reduce heat and simmer the sauce for one hour. Remove from heat and allow to cool. 4 Pour the cooled mixture into a blender and process until smooth. 5 Return the mixture to the pan and bring to a boil while stirring. After it comes to a boil, remove from the stove. 6 Pour the finished sauce into a clean glass jar after it cools and store in the refrigerator.

Taco sauce is similar to a salsa but has less texture of solids in it. Its basically made the same way as salsa with the same ingredients, but its usually pureed and is a bit watery compared to a salsa. The recipe you have is quite low in added acid, even though the tomato paste may contain any acid. Ground Cumin is also used in taco sauces. Judging by the amount of chili and cayenne, yours may be a mild to medium heat, which is easy to increase or decrease by using more or less cayenne. For chili powder, you can change to ancho pepper powder too, or a mix of several other low heat chilies.