Sriracha Salt

By • April 22, 2011 6 Comments

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Author Notes:
This is well published on the internet, and the source of the basic recipe is from the The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch
By Randy Clemens.

Here's a quicker version, and suggestions for use.

Makes 1/2 cup

  • 1/2 cup Kosher Salt
  • 5 teaspoons Siriacha Sauce
  1. Mix the sauce and salt together. Lay out the salt on parchment or foil in a thin layer. Put in a warm oven heated to 200 degrees. Turn the oven off. Let it sit over night, It will clump up. Place in a ziplock bag and smash back into salt. Store in airtight jars. Uses: A finishing salt for deviled eggs, or french fries, Chicken wings or on meats or seafood as a finishing salt. Salting a rim of a glass for a Bloody Mary.

More Great Recipes: Condiments

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