Tuesday, July 15, 2014

Sriracha Sea Salt


Yesterday I introduced you to Sriracha Hummus, and I replaced plain old kosher salt with Sriracha sea salt. It's Sriracha week here at HDFb and what better way to celebrate my condiment of choice then to make it into salt. It's 2 ingredients. I mean, can it get any simpler? Well, I guess 1 ingredient would be simpler, but work with me here, okay?! This is an awesome salt to have on hand to top off any dish with just a little kick. Burgers, corn on the cobb, and baked potatoes are the first things to come to mind when I think about what I want to put this on next! Plus, don't forget that Battle of the Blogs is still in full swing and you have until July 28th to enter your unlimited voted for HDFB here:

http://www.arizonafoothillsmagazine.com/battle-of-the-blogs/voting/9.html?msg=voted


Sriracha Sea Salt

Ingredients:
  • 1/2 cup sea salt (or kosher salt)
  • 5 tsp. Sriracha hot sauce
Line a baking sheet with parchment paper.

In a small bowl, mix together the salt and Sriracha until completely combined. Spread the mixture out on the baking sheet and allow the mixture to dry out for 1-2 days. Feel free to mix once or twice. Place into an airtight container and store at room temperature. 

If you don't have a day or two to make this, feel free to cut down time by preheating your oven to 350 degrees F. Once it has preheated, turn off the heat completely and add the baking sheet with the salt mixture into the oven and allow it to dry out for 2-3 hours.


This post is not sponsored by Sriracha in any way. This is based solely on my opinion. 

1 comment:

  1. First of all, thank you for having sriracha week. I love it. Second, I am SO going to have to try this salt!

    ReplyDelete

 

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