Homemade Sriracha Salt

You can watch the video above, or follow the steps below. Choose your own adventure good sir or ma'am.

Sriracha is delicious.

Salt is delicious.

Let's combine them and see if the universe implodes from deliciousness.

Get a deli container or some sort of tupperware or device you can put a lid on.

Want to buy the deli containers I use? You can grab them on Amazon for cheap.

• Sriracha
• Kosher or sea salt
• Parchment paper and a cookie sheet.

Can't find Sriracha at your store? Buy it from Amazon.

Shoot a healthy squirt of Sriracha into about 1/2 cup of salt.

Put the lid on.

Shake.

Pour out your new, however still wet, Sriracha salt on your cookie sheet lined with parchment paper.

You have 2 options now.

1. Put your cookie sheet in a cool dry place for 24-36 hours and let the salt naturally dry out.
2. Put your cookie sheet into a 350 degree oven, turn it off, and let the salt dry in the oven for 8(ish) hours.

Either way works. Number 2 is slightly faster but realistically 8 hours is no better than 24.

Is the salt dry?

Good, it's done. Now put it into a deli container, lid it and use it at your leisure. Give it a good hard shake if there are any minor clumps.

Is it still a bit wet?

Then leave it alone for another 12-24 hours. If it is still wet after 2 days, you used too much Sriracha sauce in the beginning and you might need to start over.

Want your salt to be a bit finer? Pour it into a peppercorn grinder.

Booya, enjoy your Sriracha Salt.

Sick of American Sriracha? Get the original Shark brand Sriracha made in Thailand.

Another popular variety is the Polar brand Sriracha Chili sauce.

If you have a another brand you enjoy, let me know in the comments.

All my links to sauces are affiliate links. I have never once made a red cent FROM affiliate links, but I still hope and dream someday to be able to talk and cook food for a living, so my feeble attempt to make money is via these links.