It is very easy to make your own sriracha salt at home. Make as little or as much as you need. Makes a nice addition to gift baskets of homemade items. Store in an air-tight container.

Advertisement

Ingredients

96
Original recipe yields 96 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.

    Advertisement
  • 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.

Nutrition Facts

0 calories; sodium 486.2mg. Full Nutrition
Advertisement

Reviews (3)

Most helpful positive review

Rating: 5 stars
07/07/2016
This gets 10 stars! I tried the store-bought version of Sriracha salt and loved it but ran out. I figured I could make my own to make do since I can't buy any in my area. It doesn't matter. It's a hundred times better when you make your own. I would like to leave a tip: when spreading it out on the baking sheet really spread it out. I made a patty-like sheet and the edges almost burned and the middle was still slightly ever-so-slightly gooey. So the three hours is perfect but you might get a better result if you don't clump it all together. I'm hooked on this stuff. Next I'm trying the hotter garlic sauce from Huy Fong Foods. Thanks a million WFDM! Read More
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/07/2016
This gets 10 stars! I tried the store-bought version of Sriracha salt and loved it but ran out. I figured I could make my own to make do since I can't buy any in my area. It doesn't matter. It's a hundred times better when you make your own. I would like to leave a tip: when spreading it out on the baking sheet really spread it out. I made a patty-like sheet and the edges almost burned and the middle was still slightly ever-so-slightly gooey. So the three hours is perfect but you might get a better result if you don't clump it all together. I'm hooked on this stuff. Next I'm trying the hotter garlic sauce from Huy Fong Foods. Thanks a million WFDM! Read More
(1)
Rating: 5 stars
06/13/2016
So easy & the sriracha gives just the right amount of flavor. Really good on anything. If you're a watermelon salter like me try it. Read More
(1)
Rating: 5 stars
06/20/2019
Fabulous recipe and so very easy...this will make great gifts come holiday season!! Janet Metzger Warrenton Va Read More
Advertisement
Rating: 2 stars
01/08/2021
I made it. It was Not this pretty Sriracha red-orange color like this picture. Instead it looked like brown, burnt salt. I think it would work better in a dehydrator. Read More