Pierino’S Goat Sucker Hot Sauce™

• 4 Dried New Mexico peppers
• 4 Dried Japones (skinny Mexican peppers you can find in the Hispanic aisle of the supermarket) or substitute dried, red pepperoncini
• 2 Dried Guajillos
• 2 Dried Arbol peppers
• 8 Dried bird peppers (or substitute fresh, tiny Thai peppers)
• 1 clove garlic (minced)
• 1 teaspoon Sea salt
• 1/2 cup white vinegar

1. Stem and remove the seeds from the first three pepper types.
2. Mince the garlic.
3. Place all the peppers in a large bowl and cover with boiling water. Let that rest for one hour. If using fresh peppers, don't soak them.
4. Drain off the soaking liquid from the peppers and discard as it has done its work. Place all of the remaining ingredients in a sturdy blender or food processor. Gradually bring the speed up to "liquefy".
5. Use a fine strainer set over a bowl to remove the solids. Funnel the contents into a bottle you can cork up.
6. Place on your dining table.

mexico peppers, peppers, guajillos, peppers, bird peppers, clove garlic, salt, white vinegar

Taken from food52.com/recipes/22897-pierino-s-goat-sucker-hot-sauce (may not work)