Sriracha Salt


  • ½ cup kosher salt
  • 5 teaspoons Sriracha

Line a baking sheet with parchment paper. In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow it to dry slowly, uncovered, for a day or two, stirring once or twice. It can then be stored for future use in an airtight container at room temperature.

View full recipe at Epicurious


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