Prep 24 hrs
Cook 0 mins
- Mix the Sriracha sauce and salt together. Spread the mixture out thinly on a foil in a thin layer. Place in a 200° preheated oven. Turn the oven off. Let it sit overnight. Place salt in a zip lock bag and break up clumps with a rolling pin. Store in airtight jars.
This is so easy to prepare...but was a challenge getting it off the foil...I would suggest maybe using parchment paper...I cut the recipe down to 1/4 cup of this yummy salt...I can't wait to use it on scrambled eggs and any dish that I want to spice it up a bit with some heat...made for Spring 2014 PAC =)