Depends on the pepper, but most of my superhots reduce down to almost nothing between dehydrating and grinding.

As a total wild guess I would say ~ 1/2 teaspoon of powder is about one pepper.

My advice would be to start small (maybe 1/4 tsp per pepper) and increase once you have the basic sauce made.

You might also want/need to use at least some fresh peppers (maybe sweet ones) to give the sauce some body.

So weird, I was just wondering the same thing. Let us know how it turns out.

I'm interested in this as well. I've always intended to try it (I have a lot of dried peppers), but, never have gotten around to it. I would think that the powder would "rehydrate" fairly well, don't really see why it wouldn't work as well as fresh. I would guess 1 pepper would be about 1/4 tsp, total guess, though.

Let us know how it works out.

Shouldn't be a problem. You'll have to play around with the ratios of other ingredients, though, since a dried chile is so much more intense in flavor and heat.

There's all kinds of salsas/sauces made with dried chiles in Mexican food. the process normally requires that the WHOLE chiles are toasted, then reconstituted with boiling water for 30 minutes, then blitzed in the blender with some of the water. I don't see any reason why powder can't be used similarly.

Kevin