Making Seasonings from Strained Hot Sauce Pulp
Learn how to dehydrate strained ingredients from sauces and hot sauce to make your own homemade seasoning blend. Nothing goes to waste with this method.
Servings: 20
Calories: 1kcal
Equipment
- Food Dehydrator
Ingredients
- 1 cup strained hot sauce pulp
Instructions
- 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.
- Store in airtight containers in a cool, dry place. Lasts about 6 months before they start to lose potency.
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
Calories: 1kcal | Sodium: 317mg | Potassium: 17mg | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 1mg | Iron: 0.1mg