Making Seasonings from Strained Hot Sauce Pulp
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
8 hrs
-
Total Time
8 hrs 5 mins
-
Servings
20
-
Calories
1 kcal
-
Course
Main Course
-
Cuisine
American
Making Seasonings from Strained Hot Sauce Pulp
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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.
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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 Information
Show Details
Calories
1kcal
(0%)
Sodium
317mg
(13%)
Potassium
17mg
(0%)
Vitamin A
20IU
(0%)
Vitamin C
9mg
(10%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 1 kcal
% Daily Value*
| Calories | 1kcal | 0% |
| Sodium | 317mg | 13% |
| Potassium | 17mg | 0% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 9mg | 10% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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