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.
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Tags: Bloody Mary, deviled eggs, gift

Comments (6) Questions (0)


about 2 years ago Sadassa_Ulna

Very cool! Thanks for posting this!


about 3 years ago MeghanVK

Oh man - I've been looking for a way to mix up the Bloody Mary rotation and this looks amazing! Will definitely try.


about 3 years ago Sam1148

Sam is a trusted home cook.

It does make a nice salting for Bloody Marys.
For a 'swizzle stick' with the celery option. I use "Jack Links" beef sticks (like a slim jim--but don't use slim jims--they taste like pepperoni flavored newsprint now).
Also boiled shrimp, cucumber slices (Dipped in the salt), and pickled okra as options. It's a meal...and a cocktail!


about 3 years ago checker

Sunday brunch tomorrow will have an unexpected kick, Bloody Mary wise. Thank you!


about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

WOW! Nothing else to say. Turning on the oven . . .


over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

LOVE sriracha. What a great recipe! Thanks for sharing.