SRIRACHA SALT
If you have jumped on the Sriracha bandwagon, this is the salt for you. Use it on anything that could use a spicy punch- popcorn, fried potatoes, ramen noodles, grilled seafood, and sliced tropical fruits. I like to use a big flaked salt for this one, but it works with any salt you choose.
Provided by Leslie Bilderback
Categories Condiment Hot Pepper Chile Pepper No-Cook
Number Of Ingredients 2
Steps:
- Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
- Variation
- You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!
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