Sriracha Salt
- 1/2 cup kosher salt
- 5 teaspoons Sriracha
- 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.
- Preheat the oven to 350F.
- 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.
kosher salt, sriracha
Taken from www.epicurious.com/recipes/food/views/sriracha-salt-364309 (may not work)