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
In This Recipe
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.