Decided to venture into making and bottling my own hot sauce this year. The garden is yielding lots of roma tomatoes, tomatillo and jalapenos. I've scoured the internet and have found many recipes of all types of hot sauces. Some include fruit like mangoes or peach and some as simple as using only three ingredients. I purchased a nice blender and a case of bottles and a ph meter so I can get the ph right for storing.

I can't find very many types of fresh chili peppers around my area and there are no Mexican grocers. I plan to grow more varieties of my own next year. So for now anything outside of jalapeno and habanero I will have to buy dried online and reconstitute them. Is Amazon as good a source as any for dried peppers? I'm not interested in the super hot peppers to me things that are just stupid hot are not enjoyable. So if anyone has any recipes or techniques to share I'd appreciate it.

Not hot sauce but I have made smoked roasted salsa, thinking if you have a smoker or a grill with a smoke box you might want to slow smoke some of the tomato's and tomatillos to add a different flavor profile, maybe make two sauces, one smokey, one not...

First time I did it we put in too many tomatillos and it altered the taste to the sweeter side, learned that lesson as we like it a bit hotter but not scorching hot.

https://www.traeger.com/recipes/smoke-roasted-salsa

recipe is only so you get an idea on how long to smoke the veggies before turning them into hot sauce... same principle...

Found a good recipe for jalapeno based hot sauce a few years ago, except you'd need to pickle your peppers prior to making it...or buy them already jarred.

1 cup drained jalapeno slices (from a jar)
4 tablespoons jalapeno liquid (from the same jar of peppers)
1/4 teaspoon cayenne powder
1/4 teaspoon cumin
1 tablespoon cilantro
1 teaspoon agave nectar
1/8 teaspoon Tabasco
1/4 teaspoon oregano
1 teaspoon fish sauce
1 teaspoon chili paste
2 garlic cloves minced
2 teaspoon sugar
1/4 teaspoon powdered ginger
1 tablespoon lime juice
1 ripe pear, skinned and seeded
1/4 cup water

Mix everything together and bring to a boil. Reduce heat and simmer for 20 minutes. Use an immersion (or regular) blender to blend until smooth. Jar up and refrigerate.

Sometimes the Mexican word for a pepper changes whether it's fresh, dried, or smoked. In other words, your fresh peppers can be made into more ingredients for cooking (e.g. making hot sauces):

For dried peppers I can recommend our very own Beancooker of Mount Hope Wholesale, they have many varieties of dried chiles of first-class qualityas well as chile powders and other products that could be incorporated in hot sauces. I believe they offer a SigForum discount as well, enter SIG10 code at checkout.

WRT the OP, the sauce combos of Mango, mustard, and fresh chiles usually turn out very well without a lot of fine tuning on the recipe. As opposed to the vinegar-based, roasted chile combos that are very quantity-sensitive, and also very dependent on minor flavor variations of the chiles themselves.