How can a juice extractor be put to use to aid hobby sauce making, say... When using 3 to 5 pounds of peppers at a time? Is the pulp useless after juicing? Do you get less product results than if you cooked after food processing instead?
I'm not from the Caribbean, but they make pepper sauce as they call it, or just plain pepper, and they add the pulp and all with the liquid. I have tried my hand at this, and I produce several different types of sauces. I too enjoy using the juicer for sauce making. I make a big pot of the following:SavinaRed said:I made a killer tabasco sauce with my juicer that has the same consistency. I took the pulp and mixed it back with some of the extra juice for a salsa. I alse like salsa lady recommendation of dehydrating it and making a powder.