Table salt is for chumps. Step your seasoning game up by making your own Sriracha Sea Salt. It’s the easiest way to ensure you’re putting Sriracha on everything you eat.
That’s their claim, right? Sriracha goes well on anything? I can’t disagree. I put it on toast this morning and it was absolutely terrible amazing. I can’t believe more people don’t do that! Thankfully putting the internet’s favorite chili sauce on everything is a cinch when you make your own Sriracha Salt.
I’ve shared a few pretty simple recipes in the past, but this one takes the cake. There are only two ingredients – salt and Sriracha. That’s it. If you can’t make this you’ve failed as a human being.
Unfortunately it does take a little patience. Wet salt is bad salt, so there’s some drying time involved. The upside is that it makes for a delicious zen garden as you rake it every 6 hours.
OK, so that last headline doesn’t actually make sense, but the post had a very Daft Punk feel. It didn’t make sense to waste your time blathering between pictures about the process when a simple song could cover the basics. My jokes aren’t that good.
It takes 24-48 hours to completely dry out depending on your air conditions, how well you spread the salt, and how frequently you mix it up. You could also put it in the oven at 200 if you’re in a hurry. I don’t think it would affect the taste, but I can’t promise that. Tony Montana taught me not to break my word (or balls) for no one.
- 1 cup sea salt (or kosher)
- 4 tbsp Sriracha
- Mix salt and Sriracha.
- Break clumps apart and spread on baking tray.
- Pretend it’s a zen garden every 6 hours.
- When dry (24-48 hours), seal in airtight container.
- Apply to every food product for next 2 weeks.
- Consult with doctor about inserting stent.
- Die happy.