If you love spicy foods, this simple Sriracha Salt will help take your seasoning to the next level! It is so easy to make and adds a spicy kick to any dish, from meals to snacks and everything in between; you’ll love the distinctive quality it adds to your recipes!
We all know that salt is one of the simplest ways to enhance the flavors of a dish, but did you know that you can enhance the flavors of salt itself? This homemade sriracha salt recipe is the perfect finisher for any dish that needs a little boost in the flavor department. It will elevate your entire meal and look gorgeous too!
Sriracha salt is excellent to keep in your pantry, and it's the perfect gift for those spice lovers this holiday season. Not only is it quick to make, but it also packages up wonderfully. Making flavored salts is easier than you might think! My recipe takes only two ingredients and about 5 minutes of hands-on time.
Are you a fan of all things spicy? Here are a few other recipes you might enjoy. My spicy ranch dressing recipe and habanero ranch will give you the kick you’re looking for. And my Texas red chili is another recipe that packs a punch!
What is Sriracha?
Sriracha, also known as “rooster sauce,” is a thick and spicy sauce made from a blend of red jalapeno chili peppers, distilled vinegar, garlic powder, sugar, salt, and a few other ingredients for thickening.
Sriracha has roots in Asian cuisine, but it has grown in popularity recently and is featured in various products such as nuts, chips, and more. It has a bold, smoky, and unique flavor.
Sriracha is delicious with steak, makes an excellent addition to buddha bowls, and when mixed with mayo, it makes the perfect sauce to spread on sandwiches.
There are lots of options to look for when purchasing Sriracha. You can usually find it in the condiment aisle or the international food aisle. The most popular brand is Huy Fong. If you can't find Sriracha in a shop near you, you can order online or use a DIY Sriracha recipe.
Why this recipe works
Mildly Spicy- This salt will add a mild kick to anything you want to spice up. If you usually find Sriracha too overpowering, a recipe like this may be a great excuse to give it another try. Since it’s paired with salt and used in smaller amounts, you might find that it adds the perfect amount of flavor to your meal without being too hot.
Easy- This recipe is so easy to make. It uses 2 ingredients and takes very little hands-on time. I promise you are going to want to make this often!
Perfect for gifting- I love packaging sriracha salt in cute little jars for gifting. It is quick, easy, and inexpensive. If you’re crafty and own a Cricut, you can even make your own spice jar labels for a personalized touch.
- Kosher salt- I like kosher salt because it has a coarser texture and less salty taste than table salt. Regular salt, such as iodized salt, won’t work for this because it's too fine. You need a coarse, chunky salt for this recipe. You can also make Sriracha Pink Himalayan salt as long as it's coarsely ground.
- Sriracha sauce- Sriracha is the consistency of thick ketchup, which makes it easy to coat the kosher salt. It adds a smoky quality to dishes which is balanced with a bit of tang from the vinegar. Sriracha is considered medium-hot, so if you’re extra sensitive to spicy food and would like a mild flavor, reduce the amount of sriracha sauce you use in this recipe.
How To Make Sriracha Salt
First, preheat your oven to 300 F. Set aside a parchment paper-lined baking sheet. Then, combine your kosher salt and sriracha in a mixing bowl until the salt is well covered.
Spread the sriracha salt thinly and evenly across the prepared baking sheet.
Bake the salt for 5-10 minutes. Then, you'll turn off the heat and leave the oven door closed. Now, the salt will fully dry out. The time can vary depending on how much sauce you use and how much humidity is in the air. It may take up to two hours.
After the salt is completely dry, break up the chunks using a food processor, knife, or rolling pin. Break up the clumps, but don’t grind the salt into a powder. Store in an airtight container until ready to use.
Sriracha Salt Uses
Meat- This delicious finishing salt tastes amazing on top of chicken, pork, steak, and seafood. It's an excellent way to add extra flavor to your meal. You can use it in place of salt for searing or sprinkle a bit over the top while resting after it’s cooked. The warmth from the meat will help release the flavors of the salt into each bite.
Popcorn- Sea salt is a classic popcorn topping, so why not add some variety and a bit of spice? Drizzle a bit of butter on top of your popcorn to help the Sriracha salt stick.
Pasta- If you're looking to liven up your Italian dishes, this Sriracha salt can add so much flavor. Recipes like my Spinach and Chicken Skillet Pasta are perfect with a little bit of heat. Pasta dishes, especially those with rich, creamy sauces, are always complemented by a spicy element.
Guacamole- Avocado has a generally bland flavor, but a sprinkle of sriracha salt in your guacamole will breathe new life into this dish! You can also use a pinch of sriracha salt to spice up my Simple Shrimp and Avocado Crostini.
Veggies- Liven up your side dishes with a little spicy salt. It's a great topper for roasted vegetables, especially starchy ones like you'll find in my Breakfast Hash or my Twice Baked Potatoes with Broccoli. Just use the sriracha salt instead of the regular salt you would typically use.
- This salt makes an excellent gift. It's a beautiful color, has a lovely aroma, and is perfect for the foodies in your life. There are several different containers you can order on Amazon or in your local store to keep 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 alongside all your favorite pantry staples!
- Kosher salt or any coarse salt works best; just don’t use finely ground salt.
- The salt will clump up a little while baking. Don't worry about this; just break it apart after it has dried out. It may also clump a bit during storage, but you can gently break up the pieces before using it.
- When breaking up the pieces after baking, be sure not to make them too small. I like to use a small food processor for pulsing the clumps. Just be sure to leave large chunks of salt, not fully grind it into fine salt.
Sriracha Salt FAQ
This salt holds well for up to 2-3 months. It's great to save in the pantry for any time you need a pop of flavor. It may clump a little over time, as noted above, but just break it up again whenever that starts to happen.
Sriracha sauce is a tangy-sweet hot sauce made from chili peppers, garlic, and distilled vinegar.
Iodized salt is a smaller grain, so it doesn't hold up as well and doesn't blend well, either. You can instead use kosher salt or coarse sea salt.
Kosher salt is sodium chloride. It doesn't contain any iodine or additives that prevent caking. It's a wonderful type of salt that has great taste and is excellent to use in cooking.
Our family loves spicy foods, and we consider this medium spice. However, you might think it is much spicier if you aren't used to spicy foods. To reduce the spice, you can use a little bit less Sriracha or sprinkle a light amount of Sriracha salt when you use it in your food.
- 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
- 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.
- 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.