“This is good on popcorn, hard boiled eggs, fried eggs, grilled corn, french fries, avocado, edamame, steak, anything you would put hot sauce on. If you feel adventurous, you might even sprinkle it on chocolate truffles! It's also good to rim a glass for V8 juice or other drinks.Cooking time is drying time. From the Sriracha Cookbook by Randy Clemens. The original recipe called for 2 cups salt and 20 tsp. sriracha and 4-6 tsp. granulated garlic(actually I don't know exactly how much garlic is added. I have made an educated guess). This makes good gifts to family and friends who love sriracha sauce.”
READY IN:
2hrs 5mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

  • 12 cup kosher salt
  • 5 teaspoons sriracha sauce (also called rooster sauce)
  • 1 -2 teaspoon granulated garlic (more or less to taste)

Directions

  1. Line a baking sheet with parchment paper.
  2. Mix the salt, sriracha sauce and granulated garlic in a bowl.
  3. Spread the mixture out thinly on a baking sheet and allow it to dry slowly, uncovered for a day or two, stirring once or twice during the process. It can then be stored for future use in an airtight container at room temperature.
  4. Quicker Method:.
  5. Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper.
  6. 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, usually within 2-3 hours(time will vary depending on different factors). If mixture clumps just put in a plastic bag and run a rolling pin or round glass jar over to break up clumps.

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