By November 3, 2013 Read More →

Dehydrating Louisiana Hot Sauce

Recently I saw several videos on you tube on how to do dehydrate different sauces and with that my adventure begins.

This particular article is about dehydrating Louisiana Hot sauce. Our family loves this on chicken and fajitas. (Well, mostly me.)

I started with a 64 fl oz container of sauce I bought at Sam’s Wholesale for just under $4.00.

hot sauce 1

I then lined my Excalibur trays with Non Stick Dehydrator Sheets. I have heard of people using wax paper, but I prefer to use these because they are thicker and when doing sauces or fruit leather it peels off very nicely and wipes clean. (My opinion is that it is more cost effective to purchase something I can use multiple times verses throwing something away and re buying more of it.)


Next I measured a cup and a half of sauce per tray. Surprisingly, the entire 64 oz bottle of hot sauce fit on all five trays doing it this way. However, when I do it again I may only use one cup so it dries faster.

IMG_20131026_161629I set the dehydrator on 145° which is the setting used for fruit leather. I started this at 3:00 pm and let it run for about 8 hours at which point I had to go to bed. It was not dry in the center. I turned it down to 125° for the night because I was scared of over drying it. (silly, I know) In hindsight, it probably would of been alright to leave it at 145°, but being my first time I was leery.

When I awoke the next morning it still was not dry in the center so I cranked it back up to 145° and let it dry for another 9 hours for a total of 17 hours.

IMG_20131028_103736The key is that you do not want it to have the consistency of fruit leather. (fruit roll-ups) You want it to crack like a potato chip so when you blend it it forms a powder.

IMG_20131028_103728-1Now its time to pull out the chopper/blender. It is better to use a smaller one for these sorts of projects. Begin breaking off pieces of the hot sauce and packing it into the chopper.


I used my rival brand chopper and it did ok. However, I have been told by several people to purchase a Bella Rocket Blender to use when I want to do projects like this.  So now mine is on the way!! :) Because of its reviews by preppers I have since added it to my *Amazing Gifts For Preppers* article.


So what was the final outcome? A 64 fl oz container of hot sauce turned into a 2 cup, pint size jar of dehydrated hot sauce. Talk about saving space in your food storage pantry!! I was amazed.

Lousiana Hot SauceTo rehydrate the sauce, simply add a 1 to 3 ratio. One part powder to three parts (more or less to taste) hot water. It turned back into its original form in a matter of minutes and you would never know the difference.


About the Author:

Cari is an editor and author for American Preppers Network. Her family currently live in Georgia. Cari spends her free time gardening, canning, testing products for review, helping other prepare and attending church. She believes preparedness is about love and taking care of your family. Click Here! Please Join My New Blog! Check out my Preparedness Store! Keepin It Spicy, Jalapeño Gal!!

6 Comments on "Dehydrating Louisiana Hot Sauce"

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  1. Ron says:

    So, this got me thinking and I came up with several ideas/questions. One, would this work with pretty much any condiment? Like ketchup, mustard, BBQ sauce, and so on? These sauces already have preservatives included in them.
    And two, could you put the powder into a bag and vacuum seal for longer term storage?
    I have often thought about how much better our stored foods would be if we include spices (which we do) and condiments. I would love to hear some input on this.

    • bec says:

      You absolutely CAN dehydrate those other condiments. As ling as they are thick enough not to run off the dehydrator tray, they can be dehydrated. Bagging the powders is problematic, because the sealer tends to suck the powders up. With an attachment for mason jars, you can vacuum seal them just fine, and they stay fresh for years. I do the same with my fresh tomatoes. Slice them about 1/4″ thick, dry them to ‘poker chip’ stage, then grind them in a coffee grinder. 9 lbs of tomatoes fits in a pint jar that way. I sprinkle the powder on salads, and the moisture from the lettuce is enough to rehydrate the powder. It tastes just like a fresh tomato! For other sauces, I found a place online that has powdered soy sauce, Worcestershire, apple cider vinegar, molasses and several other handy ingredients. It’s The prices are very reasonable!

    • That is actually what I have been working on. I dehydrated some sugar free BBQ sauce and could only get it to flack instead of turn into a powder. I am going to try some other things soon. I am going to be trying many different things and will post them to my cooking site. :)Probably post here as well.