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Make Seasoning From Hot Sauce Pulp

Don’t waste a thing! Isn’t that the homesteading motto? I’ve been trying to perfect this over the years. A lot of hard work goes into all that we do on the homestead and you want to use the fruits of your labor to their upmost capacity. That is why I am going to show you how to make seasoning from hot sauce pulp that you strain during the process!

It will give you this lovely heated blend to add into marinades or make rubs with. You can even sprinkle it into salads onto mac and cheese, roll into bread and more!

The process is so easy, although a bit time consuming. If you have a dehydrator the process is even more simple! For me, I do not, so you can use your regular oven. 

dried pulp

 

Make Seasoning From Hot Sauce Pulp

 

You spend so much time growing, buying or planning beautiful ingredients to combine for a quality scratch hot sauce so why would you want to throw half of that away once you have strained your sauce? The pulp is all that chunky goodness in one pureed blend. Save it! Dehydrate it! Blend it! Enjoy it!

 

In Dehydrator:

Spread your pulp out to about 1/4 inch thick on dehydrator tray and dehydrate at 125 degrees for 8-10 hours. 

 

In Oven: 

Lay down a piece of parchment paper or use a good non stick baking sheet. Spread your pulp out to about 1/4 inch thick. Bake at 140 degrees for 6-8 hours or until completely dried out. 

You will need to check every hour to two hours and mix and then pat flat again. This will help avoid any sticking and burning and allow the mixture to dry out evenly and crisp up nicely.

 

hot sauce pulp

Pulp spread flat on baking sheet.

 

hot sauce pulp spread

Roughly 3 hours into low bake.

 

To Blend

Be sure that your mixture is completely dry, with no moisture throughout. Use a spice grinder or blend well until large chunks have broken down. Store and mix into recipes, onto dishes or make new sauces, marinades and rubs with this lovely mixture!

 

seasoning pulp

 

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Love, light and a little grace…

-Olivia