Srirachagarlicsalt Recipes

Steps:

• Combine salt, chili sauce and lime juice; spread into a parchment-lined 15x10x1-in. baking pan. Let stand at least 8 hours or overnight. Store in an airtight container at room temperature.

Steps:

• Mix the Sriracha sauce and salt together.
• Drying Method 1: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Place in a 200 degree preheated oven. Turn the oven off. Let it sit over night.
• Drying Method 2: Spread the mixture out thinly on a foil or parchment-lined baking sheet in a thin layer. Allow it to dry slowly, uncovered for a day or two, stirring once or twice.
• To Finish: Place salt in a ziplock bag and break up clumps with a rolling pin. Store in airtight jars.

Steps:

• Line a baking sheet with parchment paper.
• Mix the salt, sriracha sauce and granulated garlic in a bowl.
• Spread the mixture out thinly on a baking sheet and allow it to dry slowly, uncovered for a day or two, stirring once or twice during the process. It can then be stored for future use in an airtight container at room temperature.
• Quicker Method:.
• Preheat oven to 350*F. Spread the mixture out thinly on a baking sheet lined with parchment paper.
• Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry, usually within 2-3 hours(time will vary depending on different factors). If mixture clumps just put in a plastic bag and run a rolling pin or round glass jar over to break up clumps.

Steps:

• Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.
• Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
• Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.

Steps:

• Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
• Variation
• You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!

Steps:

• 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.
• IN A PINCH
• Preheat the oven to 350°F. Spread the Sriracha salt out thinly on a baking sheet lined with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. The drying time can vary greatly depending on many factors, but it usually ranges from 2 to 3 hours. Okay, so it may not be done "in a pinch" per se, but it does cut the drying time down from days to hours.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Mix salt and sriracha hot sauce together in a small bowl. Spread mixture onto the prepared baking sheet.
• Place the baking sheet in the preheated oven and turn off the heat; let sit in the oven without opening the door, about 3 hours. Stir salt mixture, breaking up any clumps. If not completely dry, repeat the process and check after 1 hour.
• Place dry salt mixture in a food processor and pulse for a few seconds until clumps are gone.