Uploaded October 2025 | Updated September 2026, 2 weeks ago
How I Got Red Pepper Flakes from Homemade Hot Sauce 🔥🌶️
Most people toss the solids after making hot sauce… not me. I stretch every bit of what I grow. After straining my homemade fermented hot sauce through a sieve, I ended up with two parts:
✅ The liquid = becomes the actual hot sauce
✅ The solids (skins, seeds, pulp) = didn’t get tossed — they became homemade red pepper flakes
Here’s How I Did It:
Strain the Sauce:
I ran my blended hot peppers through a fine mesh sieve. The liquid that came through was the hot sauce. That alone was worth the effort.
Save the Leftovers:
The leftover pulp, skins, and seeds? That’s gold. I spread them thin on a parchment-lined baking sheet.
Dry ‘Em Out:
Tossed the tray in the oven at the lowest temp setting (mine goes to 170°F) for a few hours until it was dry and crispy — you don’t want any moisture left.
Blend or Crush:
Once dried, I pulsed it in the blender to get my own homemade red pepper flakes. You could also use a mortar and pestle or just crush by hand.
Why This Rocks:
No waste: Every part of my harvest gets used.
Flavor-packed: Way more aroma and kick than store-bought flakes.
Customizable: You can tweak texture, size, and even mix in garlic or herbs if you want.
Saves money: Buying organic pepper flakes isn’t cheap.
🌱 Farm & Field Takeaway:
When you're growing your own food, waste becomes optional. With a little extra effort, your hot sauce scraps can spice up soups, pizza, marinades — you name it. Plus, it just feels good to use every part of something you grew with your own hands.
How I Got Red Pepper Flakes from Homemade Hot Sauce 🔥🌶️
Most people toss the solids after making hot sauce… not me. I stretch every bit of what I grow. After straining my homemade fermented hot sauce through a sieve, I ended up with two parts:
✅ The liquid = becomes the actual hot sauce
✅ The solids (skins, seeds, pulp) = didn’t get tossed — they became homemade red pepper flakes
Here’s How I Did It:
Strain the Sauce:
I ran my blended hot peppers through a fine mesh sieve. The liquid that came through was the hot sauce. That alone was worth the effort.
Save the Leftovers:
The leftover pulp, skins, and seeds? That’s gold. I spread them thin on a parchment-lined baking sheet.
Dry ‘Em Out:
Tossed the tray in the oven at the lowest temp setting (mine goes to 170°F) for a few hours until it was dry and crispy — you don’t want any moisture left.
Blend or Crush:
Once dried, I pulsed it in the blender to get my own homemade red pepper flakes. You could also use a mortar and pestle or just crush by hand.
Why This Rocks:
No waste: Every part of my harvest gets used.
Flavor-packed: Way more aroma and kick than store-bought flakes.
Customizable: You can tweak texture, size, and even mix in garlic or herbs if you want.
Saves money: Buying organic pepper flakes isn’t cheap.
🌱 Farm & Field Takeaway:
When you're growing your own food, waste becomes optional. With a little extra effort, your hot sauce scraps can spice up soups, pizza, marinades — you name it. Plus, it just feels good to use every part of something you grew with your own hands.
