I may have to wing it TA but I grow quite a lot of different chilies. I had quite a good harvest last year & I dried quite a lot.  However there are some chili enthusiasts around on the internet so maybe I can find one who will sell me some of the varieties mentioned in the recipe. I also have a friend who lives near Seattle & she can probably send me some dried ones as they have many ethnic markets up there. 

This year the blackberry harvest seems to be going on for a longer time. I seem to be able to harvest at least a large plastic container full of them every couple of days.  yesterday I made an alcoholic version of this chilli recipe using brandy & port with some Thai chillies. The idea came via a recipe of Fiona's plus the fact that port is good for sore throats. I learnt this when working on designing operas.....the singers swore by it. 

Have you tried Fiona's recipe for Chilli Sherry. I have been making it since she posted it a while ago. It is great to pep up dishes that need a little something extra. I love it in Chinese stir-fries but I find one made using Bristol Cream sherry rather than the dry one she uses works better in oriental dishes (I then leave out any sugar in the recipe).