Sriracha Salt

By mariannefeldman

http://www.epicurious.com/recipes/food/views/Sriracha-Salt-364309
Sriracha Salt
Epicurious | February 2011
by Randy Clemens

This recipe is from
The Sriracha Cookbook
by Randy Clemens

yield
makes about 1/2 cup
This salt is great for rimming a tasty Srirachelada or a frosty margarita. I also like to put a few flakes on my steaks just before serving for added punch. Try sprinkling some over popcorn, French fries, fresh avocado, hard-boiled eggs, or edamame. Or, if you're feeling really adventurous, dust a couple of grains on top of decadent chocolate truffles.

Ingredients

• 1/2 cup kosher salt
• 5 teaspoons Sriracha

Preparation

Step 1

Line a baking sheet with parchment paper.

In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice. It can then be stored for future use in an airtight container at room temperature.

IN A PINCH
Preheat the oven to 350°F. Spread the Sriracha salt 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. The drying time can vary greatly depending on many factors, but it usually ranges from 2 to 3 hours. Okay, so it may not be done “in a pinch” per se, but it does cut the drying time down from days to hours.