Sriracha Salt

That’s it. I said it was simple.

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

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

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.

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.