Keep the “secret” to yourselves… This is so outrageously easy to make, and it makes a fantastic accent to lots of things you might eat on a regular basis. After making my own sriracha the other day, I surfed the net for some uses and came across several posts on sriracha salt. Apparently first published in a book filled with 50 sriracha recipes by Randy Clemens, this really simple condiment sounded too good to be true. But it isn’t. It’s terrific!
Take half a cup of kosher salt (bigger grains than table salt) which is not iodized, then add say a tablespoon or slightly more homemade OR bottled commercial sriracha and mix to color and coat all of the grains. Spread the salt on a pan and if you live in dry/arid climes, leave it out for a day or so to dry. If you live in the humid archipelago of the Philippines, Turn your oven to 350F and when it reaches temperature, turn the oven off, pop your pan into the oven and forget about it until the oven cools several hours later. That’s it, you have sriracha salt!
I used homemade sriracha, hence the bigger pieces of chillies in the salt. Bottled sriracha will be smoother. We used the salt on eggs, some freshly grilled steaks and some vegetables and it was a real hit. Salty, savory, but you wouldn’t really guess it was sriracha. It was just a bit spicy but not overly so. Basically it helped to make whatever you put it on THAT much more appealing. And it looks great as well. Would make a great present for Christmas I think, so economical, but nice to look at and delicious to eat. I have a funny feeling I could get addicted to this stuff… :)