I’ve never met a plate of food I didn’t like. I’m not saying that I love all the food I eat, but if you put food in front of me, I’ll eat it…and most likely enjoy it. If my taste buds aren’t super enthused with the first bite, I typically add one of two things to turn the dish around – salt or sriracha (mmmm sriracha)…Granted, I have a salt tooth (as opposed to sweet tooth) and I tend to think food isn’t adequately spicy if my nose isn’t actively running, so I might be biased in my opinion of these “cure-alls”, but if they’re so delicious as individual condiments, why not combine them?
Given my obsession with Sriracha, I’m a little surprised it took almost a year to get my hands on The Sriracha Cookbook, but as they say, good things come to those who wait (or those who procrastinate?). This is only my first attempt at one of the 50 rhinorrhea-inducing recipes, and it was well worth the wait. Be sure to stay tuned for more “rooster sauce” flavored treats!
(Adapted from The Sriracha Cookbook)
What you need:
- 1/2 cup coarse kosher salt
- 5 tsp sriracha
What you need to do:
- Combine the salt with the sriracha and mix thoroughly.
- Spread out the mixture on a baking dish and set in a warm, dry location.
- Let dry for 1-2 days (I let it sit out for 2 days, but it was pretty dry after 1 day).