Morning to all…wishes for a picture perfect day! The holiday weekend is upon us and I know there will be a ton of grilling going on (hopefully with tons of veggies! : ) So I thought I would share a simple little condiment that will spice up anything you make for the celebration! I have a very special love…it is Siracha…
Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. Like all our sauces, we use only the highest quality ingredients and never any artificial colors or flavorings.
This stuff is FABULOUS!!!!
now for a simple and easy spice to keep in your kitchen 365 days a year!
Sriracha Salt
This simple recipe comes for a fabulous book called The Sriracha Cookbook
You are going to love this if you enjoy a little bit of heat…a touch of zing…amazing flavor and MORE!
Give it a try on a yummy portobello burger…season up those yummy fries…sprinkle some on eggs…you can even salt up a rim of a cool and frosty margarita…try it this weekend and your guests will be so impressed.
Ingredients:
1/2 cup kosher salt (do not use fine grain salt, it won’t work : )
5 teaspoons of Sriracha
parchment paper
1 cookie sheet
(I doubled my recipe)
Simply line your baking sheet with parchment paper.
In a bowl, mix the salt with the Sriracha. Spread the mixture out thinly on the baking sheet and allow to dry slowly, uncovered for a day or two, stirring once or twice. It can then be stored for future use in an airtight container. (I am using a pint Mason jar and it works perfectly). Store at room temperature.
Now I was so anxious to have this in my hot hands I make it via the IN A PINCH
Preheat the oven to 350 F. Spread the Sriracha salt out thinly on a baking sheet lines with parchment paper. Put the baking sheet in the oven and turn off the heat immediately. Allow the salt to sit in the residual heat until completely dry. The drying time can vary greatly on many factors, but it usually ranges from 2-3 hours.
Like I said, I used the method above. It took exactly 2 1/2 hours and it was perfect. The one thing i had to do is to crush a few little pieces with my hands so it was all the same consistency. You are going to love this.
One other note, we have a family that enjoys other hot sauces Sriracha is the FAV but my son adores Franks Red Hot, so I used the same method and it works like charm…the possibilities here are ENDLESS.
Looks Pretty too…
Keeps forever in a tightly sealed jar but it won’t last long!
ENJOY!
Next week I will have more tutorials for you…have a good one.