Sriracha Salt

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.