Sriracha Salt aka Suzacha Salt
Organic Sriracha Salt Recipe
I have been on a salt journey for 10 years. We started by switching from table salt to kosher salt. Then from kosher salt to sea salt. Then starting getting picky about our sea salt. I had no idea how many trace minerals naturally occurred in salt. Check www.saltworks.us for more nutritional info on salt.
My family loves Sriracha sauce and so I decided to try making my own sauce. I googled recipes and it looked really easy. And it was! The best part was it tasted great too. I affectionately call it Suzacha Sauce.
For the Sriracha Sauce Recipe click here.
Sriracha Salt Recipe:
Makes 2 cups
- 2 cups Sea Salt or Kosher Salt
- 1/2 cup of Sriracha Sauce
- Zest of One Lemon
- 2 Tablespoons of Lemon Juice
Line a baking sheet with parchment paper.
In a medium size bowl, mix together the above ingredients until salt is completely coated. Pour the salt onto the lined baking sheet and spread out evenly. I let mine set out for a couple of days and it dried out beautifully. But if you are in a time crunch, preheat the oven to 350 and once heated put the baking sheet in the oven and turn off heat. Should dry out in a couple of hours.
Pour into air tight container. This recipe makes enough for two 8 oz jars
This salt is best used as a finishing salt and might get lost in a recipe. The salt is not spicy, it just has a nice pepper flavor. It’s really good and delicious on eggs, roasted veggies, salads, meats and lining your margarita glass.