Sriracha Salt

I am still a big fan of Sriracha. I think a lot of us are, especially ones that enjoy that bit of spice with their food. I put it on pretty much anything when I am in the mood. I think there was a big scare not too long ago as well with the idea that the Sriracha plant, Huy Fong, was going to shutdown. I was a bit skeptical as Huy Fong is a hot sauce giant, but I decided I would stock up on a couple of bottles, just in case. With that said, I was nearing the end of one of my bottles, one of many hot sauces I keep on my kitchen table’s lazy susan, and decided to use that and create Sriracha salt. Yes, Sriracha salt.

Sriracha Salt

This salt is so good, and really easy to make. It is not spicy as is the salt, but it adds just this slight heat and vinegar to the salt, that makes it almost as addicting to the condiment itself.

Let’s get started.


  • 1 cup Kosher salt
  • 2 tbsp Sriracha sauce
  • Parchment paper

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.

How to make Sriracha salt

Make an even layer with the salt, then set on the counter for 24 hours. When ready, pour the salt into a container, and use as you would with regular kosher salt.

I’ve used this on ribs prior to smoking, omelets,  and well pretty much everything. Give this one a shot, especially if you are getting ready to enter a fresh bottle of Sriracha sauce.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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