I've never been someone who could handle a ton of spice, which is sad, because I love it and want to eat it until my tongue burns and falls off and I'm writhing in pain on the floor. However, because someone up there loves me, my taste buds have made an exception for sriracha.
Not that sriracha isn't perfect in its purest form, but I like the idea of making it even more versatile so that I can eat it on even more foods. Sriracha Salt is literally the easiest recipe with the best payoff. For those of you who don't love spice, but still want to try this, we have a citrus-salt option too!
You Will Need:
Sriracha, to taste. I used 4 tablespoons per cup of salt
Kosher Salt (you can use sea salt, but don't you dare use table salt. Why are you even still buying it? Stop that.)
Zest of two lemons, plus one tablespoon of the juice
Kosher or Sea Salt
In a bowl, mix together the sriracha and salt, until combined. Once all the salt is nice and evenly coated, spread out evenly on a baking sheet lined with parchment or tinfoil.
From here, you can either just let it sit out, uncovered, for a couple of days until it dries on its own, or you can speed things up in your oven. To do things the impatient way, like myself, preheat your oven to 350. Once preheated, put the baking sheet in, and immediately turn the heat off. Just let the salt sit in there for a couple of hours, once the oven has cooled down, the salt should be dry as well. Take a peek at it every so often to see if it needs a good stir, just so it doesn't burn.
Not that I would ever give any of this away, but it makes for a really nice, unique handmade gift, especially a nice hostess gift. I made a little label for the jar out of an extra mailing label I had. For those of you keeping it, what do you think this would go best on? I'm thinking:
Mangoes and Pineapples
Chocolate (yes? or no no no?)
While I had the little jars out, I decided to make a quick batch of citrus salt as well, zesting up the rinds of some lemons that were on their way out, and adding about one tablespoon of lemon juice per half cup of salt. I figured it would be great over fish or asparagus once grilling season kicks in! Or just to pour directly into my mouth because I have a problem.