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Makes 1 1/2 tablespoons spicy powder
2 tablespoons Sriracha sauce
- Heat the oven to 200°F. Spread the Sriracha in a thin layer on a silpat- (preferably) or parchment-lined baking sheet and place in the oven.
- Dehydrate until completely dried, about 1 hour, 20 minutes, depending on thickness. (Note: If using parchment, this will go faster, but you will lose a bit more sauce to the parchment. Try not to let the parchment itself get too dry and brittle or it will be more difficult to crumble off the powder.)
- Remove the baking sheet from the oven and set aside to cool at room temperature. Place the cooled Sriracha in a plastic bag and crush until finely ground. Use in tiny amounts as a garnish. (The dehydrated Sriracha is spicier and more intense than liquid Sriracha.)
- This recipe is a Community Pick!