Sriracha Seasoned Salt

Such a great sauce for flavoring anything from eggs or rice dishes to soups or sandwiches, or…
Well, it turns out Randy published his book. It’s called The Sriracha Cookbook. I have to admit, I had meant to get a copy of the book, but as life goes, I just hadn’t gotten around to it. However, while browsing the internet I recently stumbled on one of the recipes from the book. It was for a Sriracha Seasoned Salt.

Mix the Sriracha with the Kosher Salt. I added a little extra on this batch.

Because I added extra Sriracha, I repeated the oven drying 2 times over 2 days to get it to be dry.
I recently even substituted this salt into a Pizza Dough recipe and it definitely added a subtle flavor (I’ll post that dough recipe next week). You could sense a slight little spicy note trying to whisper at you through the dough. You may not even notice it if you weren’t aware of it, because there’s relatively little salt in the dough, but to me, half the fun of cooking is experimenting and trying something that is new, or interesting. You could just add Sriracha sauce to your food, but having Randy’s Sriracha Salt around gives you another element to play with when trying to create fun and interesting things to eat and share.
I have the book on my list of things to get! I suggest you track it down too.
Sriracha Salt

When dry, break up the clumps in your hands before placing in a jar.
– 5 teaspoons of Sriracha Sauce (with the rooster on the label!)
Pre-heat your oven to 200 degrees F.
Add the Sriracha Sauce to the salt and mix well.
Spread the salt/sauce mixture onto a parchment lined baking sheet. Spread it as thinly as possible so that it will dry out.
Place the pan in the oven and turn off the heat. Leave it in the oven overnight. As the salt dries, it will clump up. Before storing, place it in a bag, or crumble it in your hands in a

My Sriracha Salt sits ready to use whenever I use salt!
I keep mine in a glass canning jar and when I pull some out, I still squeeze it between my fingers as I apply it to break up the clumps up a little more.
This is a no-brainer. Try it. You’ll like it!
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I’ve now made both the spicy oil and the salt. I made a pizza the other day and used some of the oil on it. It was very good. So far, we have not yet had the salt although my husband did taste it and liked it. We use Srirachi sauce they way some people use ketchup so the salt is a welcome addition to our seasonings. Thank you for both recipes.
Elsie,
That’s great! Let me know how you like the salt on your food/pizzas. It’s far more subtle than the sauce, which is nice.