5 Ingredients or Fewer

Sriracha Salt

April 22, 2011
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
  • 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.

See what other Food52ers are saying.

  • Sadassa_Ulna
  • MeghanVK
  • checker
  • boulangere
  • mrslarkin

6 Reviews

Sadassa_Ulna September 1, 2012
Very cool! Thanks for posting this!
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 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 August 20, 2011
Sunday brunch tomorrow will have an unexpected kick, Bloody Mary wise. Thank you!
boulangere June 26, 2011
WOW! Nothing else to say. Turning on the oven . . .
mrslarkin April 23, 2011
LOVE sriracha. What a great recipe! Thanks for sharing.