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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.