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
Calories: 1kcal
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.
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