This has given me some wonderful ideas for my next attempts at hot sauce. I wonder if I could get a nice flavour profile from using some smoked/toasted (dried)

This has given me some wonderful ideas for my next attempts at hot sauce. I wonder if I could get a nice flavour profile from using some smoked/toasted (dried) peppers and some untreated ones in a fermentation? Would there be a nice flavour combination of the Smokey and Tangy aspects that I enjoy? My last efforts at growing my own chilli’s were going extremely well until I went away for a month, forgot to leave instructions for their care, and they died off beyond recovery.