I make some hot sauce recipes that are nothing but peppers, vinegar and salt, and some that incorporate any number of interesting and flavorful ingredients like other vegetables, fruits, and different seasoning blends. Sometimes I like to strain my processed hot sauce mixture to achieve a smoother consistency, and what remains is all that leftover pulp from the ingredients sitting in the strainer. Don’t throw that pulp away! I used to toss mine into the garbage disposal and always felt bad because it seemed those ingredients still had plenty of life left in them. You know what? They certainly do. Now I use my dehydrator to dry them and grind them into a unique seasoning blend. SCORE! Why not use those very same ingredients to make a seasoning blend that you can sprinkle over foods? Or cook into your meals? I LOVE THIS. You can create MANY MANY MANY interesting recipes with your dehydrator, from homemade spice blends to jerky of all kinds to healthy snacks and especially homemade seasoning blends that you’ll never find in any store. Let’s talk about how we make this recipe. Spread the pulp out over dehydrator sheets to a maximum of ¼ inch thickness. Use extra trays if needed. Dehydrate the pulp 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. Use as you would any seasoning blend. BOOM! You’ve just invented a brand new seasoning blend! Isn’t that exciting? It is for me. The Nesco is a smaller dehydrator that is perfect for general home use: Nesco FD-75A Snackmaster Pro Food Dehydrator, White The Excalibur is a larger 9-tray dehydrator that is ideal for larger batches: Excalibur 3926TB Food Dehydrator, Black I use and highly recommend both of these. Need help? How to Stop the Chili Pepper Burn On Your Skin. Also, the fumes from the chili peppers and/or the fine powders may get into the air if you are not working in a well ventilated room, so you may want to wear a mask and goggles. Superhot chili peppers, truly, are called superhots for a reason. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
