Sriracha Salt

1. 1

   That's it. I said it was simple.

2. 2

   Add the salt to a container with a lid. Squirt in the Sriracha sauce. Tighten the lid, then shake, vigorously.

3. 3

   Pour the salt onto a baking sheet lined with parchment paper.

4. 4

   Spread the salt so that you have an even layer, then set on the counter for 24 hours. When ready, pour the salt into a container and use as you would regular kosher salt.

5. 5

   I've used this on ribs prior to smoking, omelets, and pretty much everything. Give this one a shot, especially if you are getting ready to enter a fresh bottle of Sriracha sauce.

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