Hi Craig -
I'd like to give this a try, but all I can source locally at my neighbor's organic farm are ancho and cayenne peppers. If I'm making this fresh, do you think I should do the pickling step first, then do as you describe?
How would you characterize the taste of a calabrian vs an ancho? Sweeter, more hot, etc?
I'm thinking of smoking the anchos first, then going through the steps you outline. How do you think that will come out?