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Sriracha salt is one salt that I turn to over and over again for the delicious tangy flavour. This sriracha salt elevates so many recipes and is deceptively simple to make. If you want to start making your own finishing salts, this is the perfect place to start!
Ever since I started making most of our food from scratch, I have been playing with different ways to add big flavour to food.
I love trying new seasonings from the store but I just cannot get behind the huge price tag and filler ingredients. The food I make at home is filling, nutritious and delicious so I hope you love it too!
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This post is all about sriracha salt
Table of Contents
Why make sriracha salt?
You can buy sriracha finishing salt in the store but it is for a premium cost! With just 10 minutes of effort, you can make your own sriracha finishing salt for just pennies!
The second reason you should try making your own sriracha salt is that you get to control the ingredients. If you want to skip the preservatives, making your own seasonings is the way to go.
What materials do you need?
One of the best things about this recipe is how few materials you need. The main ones are…
Parchment paper (so the salt doesn’t stick or burn)
A mixing bowl (to combine the salt and sriracha)
Mason jars (or other airtight containers to store)
A mason jar vacuum sealer (to make the salt last double as long)
A food processor or spice grinder (if you want the salt to be fine ground)
What are the ingredients?
All you need for this recipe is fine ground salt and sriracha sauce!
How do you make the salt?
- Preheat the oven to 350F.
- Start by combining the salt and sriracha sauce in a small bowl and stir to combine. It should resemble damp sand.
- Spread it evenly over a parchment lined baking tray.
- Bake it in the oven for 5-7 minutes, checking and mixing every 2 minutes to make sure it doesn’t burn. Burning happens quickly so keep an eye out!
- When it is no longer damp, take it out of the oven to cool down completely.
- If you like it chunky or coarse, add it to the mason jar now but if you prefer a fine ground salt, blitz it a few times in a small food processor. This one is my favourite because it also turns into as an immersion blender and a whisk.
- Finally, if you want this to last over a year, you can use a mason jar sealer like this one. If you do not use a sealer, this sriracha salt will last 3-6 months. You can extend it longer in the fridge.
- Enjoy!
If you enjoy recipes like this...
You may also enjoy my baking mix ebook. It contains over 70 recipes for make ahead baking mixes (such as brownies, cakes, muffins, scones and more.) It also contains recipes for different finishing salts, extracts, drink mixes seasoning mixes and much much more. I pull this recipe book out every. single. day. so I hope you love it too!
How can I use this sriracha salt?
This salt is so good in almost anything you use it in but here are a few of my favourites…
- Popcorn- it adds a spicy tang!
- In the broth of homemade ramen or sprinkled on top as a finisher
- On top of eggs or avocado toast and eggs
- On top of french fries or other potato dishes
- Anywhere else you might want a hint of heat!
The recipe...
Sriracha Salt
Difficulty: Easy15
servings5
minutes5
minutesIngredients
1/3 cup fine salt (Himalayan, Celtic, sea salt etc...)
1 tbsp sriracha sauce
Directions
- Preheat the oven to 350F.
- Combine the sriracha and the salt in a bowl until it resembles damp sand. Spread it out on a baking tray lined with parchment paper.
- Bake in the oven for 5-7 minutes, stirring it around every 2 minutes. Keep a close eye on it as it can be quick to burn.
- Once it looks dry, pull it out of the oven and let it cool completely. If you like a chunky salt, leave it as is but if you prefer fine salt you can blitz it in a food processor.
- Store it in an airtight container (like a mason jar) and you are ready to use!