Fresh or dried peppers for this recipe?

I’m new to making my own salsas, and want to try for better flavor and heat than what is available at my local shops. (They have nothing more adventurous than Pace or El Paso.)

Piquin Pepper Salsa

I only have dried piquins, will this recipe still work? If so, do I need to adjust the amount of peppers or anything else?

Thanks for any advice!

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