Dale Talde’S Sriracha Powder

1. 1

   Heat the oven to 200u00b0F. Spread the Sriracha in a thin layer on a silpat- (preferably) or parchment-lined baking sheet and place in the oven.

2. 2

   Dehydrate until completely dried, about 1 hour, 20 minutes, depending on thickness. (Note: If using parchment, this will go faster, but you will lose a bit more sauce to the parchment. Try not to let the parchment itself get too dry and brittle or it will be more difficult to crumble off the powder.)

3. 3

   Remove the baking sheet from the oven and set aside to cool at room temperature. Place the cooled Sriracha in a plastic bag and crush until finely ground. Use in tiny amounts as a garnish. (The dehydrated Sriracha is spicier and more intense than liquid Sriracha.)

No additional tips available.