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 I would like to make some Hot sauce.  I like to use
fresh peppers for my sauces. However I am having a
difficult time finding Good "fresh" Habaneros around
my place right now. (Seattle,  Wa)   So I have a
question.   How does Powdered Habs measure to Fresh? 
If a recipe calls for 20 fresh habs how can I tell the
amount of powder to use?   Plus is there anything else
that needs to be added to make up for the loss of
pepper mass that will result in using powder instead
of fresh peppers.   I would appreciate any ideas and
help in the matter.   Thanks,


Darrell

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