5 Ingredients or Fewer

Dale Talde’s Sriracha Powder

March 28, 2018
2 Ratings
Photo by Luzena Adams
  • Makes 1 1/2 tablespoons spicy powder
Author Notes

Adapted slightly from Talde Restaurant and Tasting Table.
Genius Recipes

What You'll Need
  • 2 tablespoons Sriracha sauce
  1. 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.
  2. 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.)
  3. 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.)

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  • Yirgach
Genius Recipes

Recipe by: Genius Recipes

4 Reviews

Babette's S. July 18, 2018
WOW! What a great idea! Makes me think about what other wet/liquid condiments one could convert to powder. I can't wait to try this. I love eggs & can only guess how terrific they must be with a sprinkle of this.
Drew R. July 18, 2018
I left it out on parchment paper for 2 days and surprise to get my sriracha powder.
Yirgach March 29, 2018
Made this using a local Sriracha, which was a bit thicker. Left it at 200F for over 2 hours. Result was like brittle plastic, not poweradble, just large flakes.
Going to try some of the Pain Is Good Habanero Pepper Sauce next. Also going to use a sil brush to spread it out...
Angie S. March 29, 2018
I love this!