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5 Ingredients or Fewer

Sriracha Salt

by:
April 22, 2011
0
0 Ratings
  • Makes 1/2 cup
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. —Sam1148

What You'll Need
Ingredients
  • 1/2 cup Kosher Salt
  • 5 teaspoons Siriacha Sauce
Directions
  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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6 Reviews

Sadassa_Ulna
Sadassa_Ulna September 1, 2012
Very cool! Thanks for posting this!
 
MeghanVK
MeghanVK August 25, 2011
Oh man - I've been looking for a way to mix up the Bloody Mary rotation and this looks amazing! Will definitely try.
 
Sam1148
Sam1148 August 25, 2011
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!
 
checker
checker August 20, 2011
Sunday brunch tomorrow will have an unexpected kick, Bloody Mary wise. Thank you!
 
boulangere
boulangere June 26, 2011
WOW! Nothing else to say. Turning on the oven . . .
 
mrslarkin
mrslarkin April 23, 2011
LOVE sriracha. What a great recipe! Thanks for sharing.
 

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