(Adapted from The Sriracha Cookbook)
Combine salt and sriracha sauce in a large mixing bowl until it forms a slush, which should be slightly on the drier side (pasty rather than wet).Once combined, spread evenly in a thin layer on two cookie sheets (or in the bottom of two baking dishes) and set in a cool, dry place, raking a fork through to let air circulate every 6 hours (or whenever you remember).The sriracha salt should be dry enough to package in jars after 24 hours, depending on the humidity of your house (definitely after 48 hours). If you're worried about wetness or if the salt feels sticky to the touch, place sheets/dishes in the oven on warm (no more than 250 degrees Fahrenheit) for one hour, then let cool completely before packaging.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (108g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 41858.6mg | 1443 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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