Making Seasonings from Strained Hot Sauce Pulp

Step 1

After you’ve blended and strained your hot sauce, reserve the leftover pulp. Your amounts will obviously vary.

Step 2

Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed.

Step 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.

Step 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.