There's sriracha and then there's sriracha salt! I started off sprinkling this over the poached eggs and toast I was having for breakfast, and now I'm adding it to just about everything: avocado toast, bowls of popcorn, sandwich fixings, grilled chicken breast. With its mellow chili flavor and salty zing, I just can't help myself.
The genius behind this salt is none other than Randy Clemens himself, author of The Sriracha Cookbook and expert on all that is saucy and hot. He starts by mixing kosher salt, Sriracha (of course), organic garlic powder, and organic cayenne pepper. A quick trip through the dehydrator, and sriracha salt is born.
I recommend using it as a finishing salt on otherwise plain foods that could use a little pick-me-up. The unique spiciness would get lost in something like a soup, but it's the perfect finishing touch for steamed and roasted vegetables, baked potatoes, grilled meats, eggs, and the like. Randy even recommends trying a sprinkle over ice cream!
Want some of your own? Here's where to find it:
→ Find It! Sriracha Salt from Randy Clemens and Viva La Sriracha
P.S. Keep an eye out for Randy's latest book of all-vegetarian sriracha recipes, out later this summer:
Related: Sriracha in my Beer? Yes, Please! The Cocky Rooster
(Images: Emma Christensen)