I made a hot sauce the other day from Fatali, Trinidad Congo and Brown Morugas. After cooking them soft I used a hand blender but unlike most of the time, this time I strained the sauce and saved the pulp. It's dried now and I was wondering does anyone add this to salsa or chili or anything? It is hot as I tasted a small amount. It looks like ground up Pot, very fibrous. I was going to toss it but thought maybe it was worth saving.