Sriracha is a type of salty, garlicy, chili pepper sauce made from a paste of red chili peppers, garlic, vinegar, salt, and sugar. The sauce is hot and tangy with just a hint of sweetness, which sets it apart from your garden variety hot sauces. It is the perfect accompaniment for a salt blend. Sriracha is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants.
Sriracha sauce has become very popular in the United States. It is associated with a sauce produced by Huy Fong Foods and is sometimes called “rooster sauce” or “cock sauce” due to the image of a rooster on the bottle. They sell about 20 million bottles a year. The name “sriracha” is considered to be a generic term, since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.
It’s actually much less hot than a jalapeño. According to the benchmark of all things spicy, the Scoville scale, Sriracha scores 2,200 points. The red jalapeño peppers used in the sauce lose nearly half of their spiciness in processing, which puts the sauce on par with Fresno and Anaheim peppers.
Legend has it that Sriracha is good on absolutely everything. Like the hot sauce, Sriracha salt is extremely versatile. Here are a few ways to enjoy the potent sauce:
- Add it to your food straight up from a shaker.
- Mix some Sriracha into sour cream, mayonnaise, or cream cheese based dips for a little kick.
- Soups take on another level of delicious when flavored with this salt.
- Add Sriracha salt to Teriyaki flavored marinades, BBQ sauces, meatballs, meat loaf, or chicken wings. Sriracha salt and meat were made for each other.
- Anything creamy, including cheese and egg yolks, balances perfectly with the spicy, tangy flavor of Sriracha salt.
- Add Sriracha salt to macaroni and cheese, cheese dips, cheese balls, or scrambled, fried, or deviled eggs.
- Sriracha salt adds a new twist to Bloody Marys’ or to regular tomato or vegetable juice. Rim the glass with Sriracha salt and enjoy the kick.
- Oh, and you’ve just got to try it on popcorn, roasted chick peas, or homemade potato chips!
Makes 1-1/4 cups
1 cup kosher salt, canning salt, or fleur de sel
1/3 cup Franks Hot Sauce or other hot sauce of your choice*
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried lime zest, ground or lime powder
*OR make your own Hot Sauce from the recipe here, Homemade Hot Sauce (like Frank’s RedHot® Original Sauce).
- Mix salt, sugar, garlic powder, and dried lime in a bowl.
- Add hot sauce a little at a time, mixing thoroughly after each addition. Your result should look like very damp brown sugar.
- Spread out on a fruit roll-up tray and dehydrate at 135°F/57°C for 18-24 hours or until crispy. Or you can spread it out on a plate, cover lightly, and allow to air dry for a few days.
- When salt is completely dry, break apart and add bits to a grinder. Pulse until just broken up. Or for a more coarse salt, use a mortar and pestle to break it up.
- To insure your salt did not pick up moisture from grinding, you can empty it back onto your fruit roll-up tray and dry for another hour.
- Add it to a salt shaker, salt grinder, or spice bottle and use as a finishing or table salt. Or store in an airtight container away from heat, moisture, and light. Adding a few grains of uncooked rice or a packet of silica gel will keep it free-flowing.
You most certainly CAN just use salt and Sriracha Sauce to make this. I just like being able to mix this myself so that I know what ingredients are in my salt. Also, since Sriracha is already very salty, I prefer to leave that component out.
Just mix 1 cup kosher salt, canning salt, or fleur de sel, 1/3 cup Sriracha Sauce, and 1/2 teaspoon dried lime zest, ground or lime powder.
Printable Recipe can be found here, Sriracha Salt.
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