 |
Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 6 |
|
Try sprinkling some over popcorn, French fries, fresh avocado, hard-boiled eggs, shredded meats for tacos, soup, deviled eggs, hot wings, seafood and rimming Bloody Mary glasses. I love the stuff. Ingredients:
1/2 cup kosher salt |
5 teaspoons sriracha asian garlic sauce |
Directions:
1. Mix the Sriracha sauce and salt together.
2. 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.
3. 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.
4. To Finish: Place salt in a ziplock bag and break up clumps with a rolling pin. Store in airtight jars.
|
|