Best Sriracha Salt Recipes

JAN'S HOMEMADE SRIRACHA SALT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
• Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
• Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

SRIRACHA SALT

Steps:

• Mix the Sriracha sauce and salt together.
• Drying Method 1: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Place in a 200 degree preheated oven. Turn the oven off. Let it sit over night.
• Drying Method 2: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Allow it to dry slowly, uncovered for a day or two, stirring once or twice.
• To Finish: Place salt in a ziplock bag and break up clumps with a rolling pin. Store in airtight jars.

SRIRACHA SALT

Steps:

• Combine salt, chili sauce and lime juice; spread into a parchment-lined 15x10x1-in. baking pan. Let stand at least 8 hours or overnight. Store in an airtight container at room temperature.

SRIRACHA GARLIC SALT

Steps:

• Line a baking sheet with parchment paper.
• Mix the salt, sriracha sauce and granulated garlic in a bowl.
• Spread the mixture out thinly on a baking sheet and allow it to dry slowly, uncovered for a day or two, stirring once or twice during the process. It can then be stored for future use in an airtight container at room temperature.
• Quicker Method:.
• Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper.
• Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry, usually within 2-3 hours(time will vary depending on different factors). If mixture clumps just put in a plastic bag and run a rolling pin or round glass jar over to break up clumps.

SRIRACHA SALT

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!

SALT & PEPPER SPROUTING BROCCOLI WITH SRIRACHA MAYONNAISE

Steps:

• For the mayo, blitz the egg, lime juice and garlic in a food processor until light and frothy. With the motor running, add the oil in a thin, steady stream until the mixture thickens and emulsifies. Switch off, season, then fold in the sriracha. Chill until needed.
• Slowly heat the oil to 175C in a wok or deep-fat fryer (a drop of the batter will sizzle and turn brown in 20 secs). To make the batter, mix the flours with 1 tsp sea salt and the peppers. Whisk in the sparkling water and crushed ice. Dust the broccoli first in corn flour, then dip each piece in the batter, shaking off any excess. Add the broccoli to the hot oil in batches and fry for about 2 mins or until golden and crisp. Scoop out using a slotted spoon, and drain on a plate lined with kitchen paper.
• Heat the sunflower oil in a wok. Add the spring onions, garlic, onions and chilli, and stir-fry for 2 mins or until fragrant.
• To serve, arrange the broccoli on plates or on a platter, scatter with the stir-fried aromatics, drizzle over the mayo and serve with some lime wedges, if you like.

SRIRACHA SALT

Steps:

• Line a baking sheet with parchment paper.
• In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice. It can then be stored for future use in an airtight container at room temperature.
• IN A PINCH
• Preheat the oven to 350°F. Spread the Sriracha salt out thinly on a baking sheet lined with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. The drying time can vary greatly depending on many factors, but it usually ranges from 2 to 3 hours. Okay, so it may not be done "in a pinch" per se, but it does cut the drying time down from days to hours.

SALT & VINEGAR ENCRUSTED QUAIL AND POTATO PUREE WITH HONEY SRIRACHA SAUCE

Steps:

• Heat a deep fryer with canola oil to 375 degrees F.
• Create a rub by combining the garlic powder, onion powder, paprika, 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Rub the seasoning mix over the quails and set aside.
• Combine the sriracha and honey with a whisk in a small bowl and set aside.
• Heat 2 to 3 tablespoons canola oil in a cast-iron skillet over medium heat. Once the oil is hot, place the quail in the pan and sear on both sides, 2 to 3 minutes per side.
• Combine the panko breadcrumbs and potato chips in a food processor and pulse until fully combined. Transfer to a shallow bowl. Combine the egg and a splash of milk in a second shallow bowl and whisk together. Dip each quail in the egg mixture, and then coat with the chip mixture.
• Flash fry the quail in the deep fryer until golden brown, 2 to 3 minutes.
• Cut the potatoes into cubes and place in a saucepan of water seasoned with 2 teaspoons salt and the garlic. Bring to a boil and cook until the potatoes are tender.
• Drain and place in a food processor. Add the sour cream, butter and enough milk to process to desired consistency. Season with salt and pepper and run the mixture through a fine mesh sieve.
• To serve, place a scoop of mashed potatoes in the middle of each plate. Top with a quail and drizzle with the honey sriracha sauce.

SRIRACHA SALT

Steps:

• Mix the Sriracha sauce and salt together. Spread the mixture out thinly on a foil in a thin layer. Place in a 200° preheated oven. Turn the oven off. Let it sit overnight. Place salt in a zip lock bag and break up clumps with a rolling pin. Store in airtight jars.