Any peppers will work in the recipe. Kepp in the mind though, the hotter the pepper, the hotter your sauce will be.If you don't have fresh tomatoes, use canned tomatoes, or frozen tomatoes. I always freeze tomatoes from the garden, in the summer. It's a fast, easy way to preserve them.Make a large batch! Sauce freezes well!Leftovers can be refrigerated for 3-4 days.Reheat in saucepans.For longer storage, freeze up to 6 months.Thaw in refrigerator. Reheat per above instructions.