Trying to make a basic hot sauce found in squeeze bottles at local So Cal taco shops. I believe they are made from dried peppers and no tomato. If you live in the Riverside area and are familiar with Tony's Taco, Miguels, or Albertos you know what kind of red sauce I am talking about. I've tried several on-line recipes, but all have a different taste and look. I would like to know the process of using dried peppers. So far I used arbol, guajillo, and california peppers. Started in a dry skillet then soaked in hot water. Blended with garlic, onion, and salt. When I retired, I was going to be the hot sauce, enchilada, margarita king. So far I can't get past the hot sauce stage. Thanks for any help. Gary