- 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.