If you love spicy foods, you are going to live this simple and spicy sriracha salt. It is so easy to make and adds a spicy kick to any dish.
Are you a spice lover? If so, let me share a few other recipes you might like. I have created a spicy ranch dressing recipe and a habanero ranch. Both are spicy and both are so good! Texas red chili is another recipe that really packs a punch.
What Makes This Recipe Work
This salt will add a kick to anything you want to spice up. It is a simple way to add a really good flavored heat in an easy way.
This recipe is so easy to make. It uses 2 ingredients and takes so little hands-on time. I promise you are going to want to make this often.
If you are looking for food ideas for that special spice lover in your life, look no further. I love packaging this up in cute little jars for gifting. It is quick, easy, and really inexpensive.
Ingredients
There are only two ingredients to this salt.
- Kosher salt- I like using kosher salt as it is a coarse salt that is mild.
- Sriracha sauce- This is a common sauce that can be found almost anywhere. Most grocery stores carry it in the Asian food aisle.
How To Make
- The process for making this salt is straightforward. What you're going to do is mix your salt and sriracha sauce well until they are thoroughly combined.
- Then spread it thinly across a parchment-lined baking sheet. Bake it until it dries, and then break up the chunks.
- You can use a food processor if you prefer, or a knife or anything else that works too. Store in an airtight container until you are ready to use.
How long will the sriracha salt last?
This salt holds well for up to 2-3 months. It will clump a little over time, as noted above, but just break it up again whenever that starts to happen.
What Can I Use This?
- Beef
- Chicken
- Fish
- Pork
- Popcorn
- Pasta Salad
- Sandwiches
- Etc.
Notes on making the sriracha salt
- Kosher salt or any coarser salt works best. I have found that this type holds up better when making the salt
- The salt will clump up a little while baking. Don't worry about this though, just break it apart after done baking.
- Make sure it is stored in an airtight container.
- Because there are no additives in this salt, it will clump a little over time, so you will have to break it up again if you plan to store it.
Gifting ideas
This sriracha salt makes the perfect gift, there are several different containers you can order at amazon or in your local store to hold the sriracha salt.
You can also package it in cellophane bags if you want a less expensive option. Add this seasoning to your next gift basket or on its own.
Sriracha sauce is a tangy-sweet hot sauce made from chili peppers, garlic, and distilled vinegar.
Iodized salt is a smaller grain, and so I feel like it doesn't hold up as well, and doesn't blend well either.
In our family, we love spicy foods, and we consider this medium spice. If you aren't used to spicy foods however you might think it is much spicier.
Sriracha salt
Ingredients
- 1 cup kosher salt you can use a different salt if you prefer
- ⅓-1 cup sriracha sauce I put this as a variable as you can decide how spicy you want the salt. We use a 1 cup salt to ¾ cup sriracha sauce ratio
Instructions
- Preheat the oven to 300 degrees. Prepare a parchment-lined baking sheet and set it aside.
- Combine salt and sauce. Mix well to evenly distribute the sauce.
- Pour salt onto the baking sheet and spread as evenly as you can.
- Place in oven and allow to cook at 300 for about 5-10 minutes. Turn off the heat and leave the oven door closed. Now, the amount of time it takes to dry out your salt will depend on how much sauce you put in. Mine took about an hour. In the time I chose above, I said it could take up to 2. This will also depend on the humidity in the air, etc. I just touched the salt to see if it was dry enough.
- Once the salt is dry, remove it from the oven.
- Now, to break up the chunks, use a food processor or blender to break it up. I have a small food processor I like to use. Don't pulse too much, you still want small chunks and not dust.
- Store in an airtight container and use as desired. I showed how to use it on popcorn, you can also use it in place of your regular salt when you salt veggies, meats, or anything else. The possibilities are endless.
Notes
- Kosher salt or any coarser salt works best. I have found that this type holds up better when making the salt
- The salt will clump up a little while baking. Don't worry about this though, just break it apart after done baking.
- Make sure it is stored in an airtight container.
- Because there are no additives in this salt, it will clump a little over time, so you will have to break it up again if you plan to store it.