I will now reveal to the world my super secret recipe for Sriracha Salt. Including the secret ingredients!
You have to swear never to reveal the secret recipe. Repeat after me:
I (say your name) swear on some punk stuff I pretend is all holy and shit that I will never reveal the secret recipe. Or Col. Sanders will kick me in the junk. And Sid Vicious will spit in my ear. Or something.
Super Secret Recipe for Sriracha Salt.
Adapted from “The Sriracha Cookbook”
Here we go!
It’s Sriracha
and Salt.
Mix that shit up and dehydrate it.
Mind blown?
Anyway, I use a cup of Kosher Salt (I like Morton’s)
I mix it with 3/8 cup of Sriracha. (Spring for the Huy Fong Foods stuff)
Mix it up and IMMEDIATELY place on the fruit leather insert for your dehydrator. If you don’t have one of those, line half a tray in the dehydrator with foil and spread the mixture as thinly and smoothly as possible and set it to about 145 F. (medium high if your dehydrator don’t have no fancy temps!)
The time depends on the humidity in your area. It may take as much as ten hours.
If you don’t have a dehydrator, buy or borrow one. Or come to my house and I’ll give you some Sriracha Salt. Bam.
Or, you can spread the mix on a lightly sprayed cookie sheet and dry it in your oven. Be CAREFUL. Put it on the lowest setting and watch it. If it’s too hot, it will scorch and really ruin your day. Your lungs will lock up like you’ve been hit with Chemical Smoke gas.
Once it’s completely dry, break it up. You can use a coffee grinder and do it in small amounts or in a mortar and pestle.
It is essentially good forever if you keep it dry.
To use: Sprinkle it on every goddam thing you eat, ever. Including Reese’s Peanut Butter Cups. I’m not shitting you. You will thank me.