What to do with left over pepper pulp when making hot sauce? Dry it and use as chile flakes.
So you made some fermented hot sauce and don’t want to throw away all that wonderful pepper pulp? Turn that pulp into funky chile flakes. The fermented flakes add a level of flavor you don’t get with typical store-bought dried flakes. Plus you’re not wasting anything. This will work with regular pepper pulp too.
- heat oven to lowest setting, 150° f is what I used.
- spread the pepper pulp on a baking sheet lined with parchment paper
- cook at low temp slowly for 1-2 hours or until fully dried, breaking pulp apart every 30 mins
- store in airtight container
