Sriracha Salt (Print version)

A spicy, tangy finishing salt made with coarse salt and sriracha, dried low and slow until crisp.

# Ingredients:

For the Sriracha Salt

01 - 1 cup (240 g) coarse kosher salt or coarse sea salt
02 - 1/3 cup (80 ml) sriracha hot sauce
03 - 1/4 teaspoon garlic powder, optional

# Instructions:

01 - Preheat the oven to 200°F (95°C). Line a rimmed baking sheet with parchment paper.
02 - Stir the coarse salt, sriracha, and optional garlic powder in a bowl until the salt is evenly coated and bright red.
03 - Scrape the mixture onto the prepared baking sheet and spread it into a thin, even layer with a spatula.
04 - Bake for 60-90 minutes, stirring every 20 minutes, until the salt looks dry and no longer feels sticky.
05 - Let the salt cool completely on the pan. Break apart clumps with your fingers or pulse very briefly in a spice grinder for a finer texture.
06 - Transfer the cooled salt to a clean, dry jar. Store in a cool pantry and use as a finishing salt.

# Good to know:

01 - Makes about 1 cup of seasoned salt.
02 - Best used as a finishing salt after cooking.
03 - Keep away from steam and moisture to prevent clumping.

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