Making Seasonings from Strained Hot Sauce Pulp

If you make your own hot sauce, there is no reason to throw away strained pulp
that sometimes remains. Dehydrate it to make a flavorful seasoning blend to
sprinkle over your meals. Nothing goes to waste. Here is the recipe method.

Servings: 20

Author: Mike Hultquist

Prep Time:
5 minutes

Cook Time:
8 hours

Total Time:
8 hours, 5 minutes

Course:

Main Course

Cuisine:

American

Keywords:

seasonings dehydrator

🧂 Ingredients

1 cup strained hot sauce pulp

Instructions

1 After you’ve blended and strained your hot sauce, reserve the leftover pulp.
Your amounts will obviously vary.
2 Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use
extra trays if needed.
3 Dehydrate at 125 degrees F. for 8-10 hours, or until the pulp is completely
dried through. It should be very crumbly to the touch with no moisture anywhere.
4 Grind up the dried mixture with a mortar and pestle, or use a spice grinder.
Sift out any larger chunks and process or grind until nice and smooth.

Nutrition Info

Name	Amount
Calories	1 kcal
Sodium	317 mg
Potassium	17 mg
Vitamin A	20 IU
Vitamin C	9 mg
Calcium	1 mg
Iron	0.1 mg