Sriracha salt
This flavored salt is simple to make and delicious to use on any food you choose!
Servings: 16 servings
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.