Makes 1/2 cup salt
- 1/2 cup kosher salt
- 5 tsp. sriracha sauce
Preheat oven to 350° and line a baking sheet with parchment paper. In a small bowl, mix salt and sriracha. Spread in a thin, even layer on the lined baking sheet. Put the baking sheet in the preheated oven and immediately turn off the heat. Let the salt sit in the residual heat until completely dry.
The drying time can vary widely depending on many factors, but it usually ranges from 2 to 3 hours. Store in an airtight container.
Reprinted with permission from The Veggie-Lover's Sriracha Cookbook, by Randy Clemens, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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