Making Seasonings from Strained Hot Sauce Pulp
If you make your own hot sauce, there is no reason to throw away the 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.
I’ve been making homemade hot sauces for quite some time now. I ferment chili peppers sometimes for making hot sauces and sometimes make them from fresh peppers plucked straight from the garden.
I make some hot sauce recipes that are nothing but peppers, vinegar and salt, and some that incorporate any number of interesting and flavorful ingredients like other vegetables, fruits, and different seasoning blends. Sometimes I like to strain my processed hot sauce mixture to achieve a smoother consistency, and what remains is all that leftover pulp from the ingredients sitting in the strainer.
Don’t throw that pulp away!
I used to toss mine into the garbage disposal and always felt bad because it seemed those ingredients still had plenty of life left in them. You know what? They certainly do. Now I use my dehydrator to dry them and grind them into a unique seasoning blend.
Think about it. You’ve gone to all the trouble of choosing your preferred ingredients to make a wonderful, flavorful hot sauce to drizzle over everything.
Why not use those very same ingredients to make a seasoning blend that you can sprinkle over foods? Or cook into your meals?
I LOVE THIS.
The process is super simple, though it does require a dehydrator. If you do not have a dehydrator, I strongly encourage you to get one. As you know (possibly), I am the author of “The Spicy Dehydrator Cookbook“, so I can’t recommend enough that you acquire one asap.
You can create MANY MANY MANY interesting recipes with your dehydrator, from homemade spice blends to jerky of all kinds to healthy snacks and especially homemade seasoning blends that you’ll never find in any store.
Let’s talk about how we make this recipe.
Making Seasonings from Strained Hot Sauce Pulp – The Recipe Method
After you’ve blended and strained your hot sauce, reserve the leftover pulp. Your amounts will obviously vary based on your recipe.
Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed.
Dehydrate the pulp 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.
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.
Use as you would any seasoning blend.
BOOM! You’ve just invented a brand new seasoning blend! Isn’t that exciting? It is for me.
Go Get a Dehydrator!
If you do not yet own a dehydrator, I urge you to order one up. I LOVE my dehydrators (yes, I own two) and use them all the time. They’re essential for making leathers, jerky, spice blends, preserving in general and more. Here are links to the two that I personally own (Affiliate Links, my friends! FYI):
The Nesco is a smaller dehydrator that is perfect for general home use: Nesco FD-75A Snackmaster Pro Food Dehydrator, White
The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur 3926TB Food Dehydrator, Black
I use and highly recommend both of these.
When working with hotter peppers, including superhots, it is important to wear gloves when handling the peppers both in raw and dried forms. The oils can get on your skin and cause burning sensations. See above.
Need help? How to Stop the Chili Pepper Burn On Your Skin.
Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason.
I hope you’ll check out my cookbook! Here is the link: The Spicy Dehydrator Cookbook, by Michael Hultquist.
Check Out Some My Other Popular Dehydrator Recipes
Check Out Some of My Popular Hot Sauce Recipes
- How to Make Louisiana Style Hot Sauce
- Homemade Sriracha Hot Sauce (Fermented and Non-Fermented Versions)
- Ghost Pepper Hot Sauce
- The Hottest Damn Hot Sauce I Ever Made
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Making Seasonings from Strained Hot Sauce Pulp
- 1 cup strained hot sauce pulp
- After you’ve blended and strained your hot sauce, reserve the leftover pulp. Your amounts will obviously vary.
- Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed.
- 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.
- 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.