I like to keep sauces to one pepper type, but I have with the last of the harvest mixed two or four different types and its still good. I would not dry them use them fresh, I only use fresh in sauces but I suppose it does not matter. I like to use red wine vinegar as well as some of the others but stay away from plain white vinegar(preference), though I am starting with making my own wild vinegar.

There are many styles . But principal thing is to have a proper pH and do it with BWB canning method when cooked.

It depends also on how HOT you want your sauce ? Do like other flavoring fruits (peach, pineapple ..)? , spices , salt, sugar ?

Here is how I do it:
--- Add red or yellow/orange bell pepper( 3 to 1 with habanero, by weight). Cut deseed the bells. Just pull the stems off the hot peppers.
-- wash, and cook in 50/50 water/vinegar.(simmer in low heat for an hour)
-- Use a hand/stick blender and blend right in the pot.
-- put through a strainer (like rice strainer; not to big not too small mesh. you want to get rid if the seeds skin and hard pulp). What you will end up will be a creamy smooth sauce.

Optionally you could've added garlic, sugar, salt, any herbs spices you like. I dont. To me hot sauce is it; a spice of its own.

As filler, you can add some fresh tomatoes , carrots, along with the bells. I dont. I want my sauce to be just PEPPER sauce, hot and sweet. I once made a fruity one with pineapple juice instead of water..

Alternatively you may want to use bottled lemon/lime juice as acidifier. I like vinegar.

Thanks both of you it was very helpful, and will work on it over the weekend and show some pics.

All depends on what you want. IMO, my best salsas and sauces have come from mixing varieties. I don't make sauces with vinegar though. I highly suggest doing a mash.. totally simple and gives it the perfect natural fermented tang -- unlike vinegars.

Kevin

Here is a link that might be useful: Fermenting Peppers 101

Here's a list of commercially available hot sauces containing pequins. Choose the one that appeals to you the most, read the list of ingredients and try to emulate it.

Here is a link that might be useful: Pequin hot sauces

Here's how I make it:
6-cloves garlic, chopped
3/4 cup petin or 3/4 cup thai chiles
1/2 cup water
1-cup vinegar or lime juice
2-tablespoons paprika
1-teaspoon table salt, or to taste
1/4 teaspoon xanthan gum mixed with 2 tablespoons cold water
Put everything in the blender except for the xanthan gum, and puree for 2 minutes. You really want everything blitzed here, so if your blender stops before two minutes, stop, let it cool, and finish the time.
Put the xanthan gum/cold water mix in the blender and process for another thirty seconds.
Pour into a shallow bowl and let sit for one hour. This will allow air bubbles to escape which keeps the mixture from separating.
Here's what it looks like...

That looks good Tom! Last year I didn't have enough of anything when I wanted to make some sauce so I grabbed some red peters, serranos, pequins, and zimb. bird peppers. That was some of the best tasting sauce I'd ever made. This year I did some mixing again, I grabbed serrano tampiquenos, Vietnamese Tear Jerkers, Onza Rojas, and some costeno rojas... Nastiest tasting stuff I have EVER made. It was hot, but wow, does it ever taste nasty. I'll let it sit and try again but it may be going down the drain soon.
Pam

Thanks Kevin for the link.
The next time I will use "fermentation" method to make some hot sauce.

Pam,
Used the same recipe & quantities with Bhuts and habs. Use a teaspoon of turmeric for the habs instead of the paprika.
WTH is a "Vietnamese tear jerker?" Sounds like a soap opera...

hahaha, it's a kind of a bird/thai/tabasco like pepper. It's like a lot of those kinds of peppers, hot and seedy.

Thanks again all for the help and links ect...

I just made pequin powder with the dried ones (I left the seeds in them while going through the processor), here is a photo and what the pods look like, and tomorrow or the next day I will make some sauces, probably even experiment with mixing and doing seperate.

Mr Beno