leftover chilies from birria

[Anonymous No.20511126]

got a ton of leftover dried ancho, guajillo and árbol chilies from making birria a couple weeks back. can i deseed them all and make a big bottle of hot sauce with them? do they have to be separate for sauce? or just save them for cooking later? i don’t want to keep them around forever because of bugs/humidity. thanks for any advice.

[Anonymous No.20511932]

slow board. lol. if anyone is interested i made one of each and a mix. only one chili árbol left so it’s with the others. the ancho one is super spicy, the guajillo is almost sweet and the mix is perfect. thanks for reading my threads anons. don’t make hot sauce without gloves, lol.

[Anonymous No.20511941]

>>20511126
Those look like dried peppers, they wont cause any humidity in your home. Its fine dude.

[Anonymous No.20511953]

>>20511932
Anon you should have just incorporated the peppers into one jar because this looks like 90% vinegar and 10% chillis.

[Anonymous No.20511969]

If kept dry, cool, and dark, they last for literal years.

[Anonymous No.20511976]

>>20511932
Why is everything so wet? Dry your shit, homie.

[Anonymous No.20511977]

>>20511969
Maybe a year on mercury.

[Anonymous No.20512003]

>>20511977
Not sure what to say. I only got anecdotal evidence and cultural knowledge. Believe me or not.