Srirachasalt Recipes

JAN'S HOMEMADE SRIRACHA SALT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
• Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
• Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.

SRIRACHA SALT

Steps:

• Combine salt, chili sauce and lime juice; spread into a parchment-lined 15x10x1-in. baking pan. Let stand at least 8 hours or overnight. Store in an airtight container at room temperature.

HOMEMADE SRIRACHA

Steps:

• Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
• Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
• Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.

SRIRACHA SALT

Steps:

• Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
• Variation
• You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!

SRIRACHA SALT

Steps:

• Mix the Sriracha sauce and salt together.
• Drying Method 1: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Place in a 200 degree preheated oven. Turn the oven off. Let it sit over night.
• Drying Method 2: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Allow it to dry slowly, uncovered for a day or two, stirring once or twice.
• To Finish: Place salt in a ziplock bag and break up clumps with a rolling pin. Store in airtight jars.

SRIRACHA GARLIC SALT

Steps:

• Line a baking sheet with parchment paper.
• Mix the salt, sriracha sauce and granulated garlic in a bowl.
• 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.
• Quicker Method:.
• Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper.
• 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.