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6 August 2018

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.

SCORE!

I made this seasoning blend from the leftover pulp from making jalapeno hot sauce.

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.

This Seasoning was Make from the Leftover Pulp from Making Hot Sauce
This Seasoning was Make from the Leftover Pulp from Making Hot Sauce

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.

Leftover hot sauce pulp can be dehydrated and turned into seasoning, like this one.

The Spicy Dehydrator Book

I hope you’ll check out my cookbook! Here is the link: The Spicy Dehydrator Cookbook, by Michael Hultquist.

The Spicy Dehydrator Cookbook, by Mike Hultquist.

Check Out Some My Other Popular Dehydrator Recipes

Check Out Some of My Popular Hot Sauce Recipes

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.

 

5 from 5 votes
Making Seasonings from Strained Hot Sauce Pulp
Making Seasonings from Strained Hot Sauce Pulp
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 
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.
Course: Main Course
Cuisine: American
Keyword: dehydrator, seasonings
Servings: 20
Ingredients
  • 1/2 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.
Recipe Notes

Use as you would any seasoning blend. A half cup of strained hot sauce pulp will make roughly a quarter cup of dried seasonings.

Nutrition Facts
Making Seasonings from Strained Hot Sauce Pulp
Amount Per Serving
Calories 0
% Daily Value*
Sodium 158mg 7%
Potassium 8mg 0%
Vitamin A 0.2%
Vitamin C 5.4%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
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. #HotSauce #Dehydrator #Dehydration #Seasonings #Spicy #Preserving

6 comments

  1. Just did this with some leftover pulp from my latest hot sauce batch. I usually strain my sauces and always feel bad about tossing the pulp. Great idea to dehydrate it! I actually do have a dehydrator but it’s up the in attic, and I didn’t feel like getting up there and digging it out and cleaning it up, so I just spread the pulp out on a couple layers of foil and set it over low indirect heat on my Weber grill. (Also sparing my wife from even more pepper fumes indoors…) The peppers (jalapeno and habanero) were previously smoked with hickory wood chunks (just for a couple hours, enough to pick up smoke flavor and wrinkle them a bit, but not enough to dry them) and the pulp probably picked up a teensy extra charcoal smoke flavor from this. A couple hours in indirect heat was enough to dry it out. This stuff will be great on popcorn and unsalted peanuts and mixed nuts. (The pulp was a mix of the stuff that went into the sauce: jalapeno, habanero, vinegar, garlic, cilantro, lime juice, and salt.)

    1. Michael Hultquist - Chili Pepper Madness

      That’s great, Kurt! Glad it worked! I appreciate the comment. Enjoy.

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