(Used in this project: Rectangle Labels in Magyar style.)

I must admit I’d never truly delved into the spicier chili-based sauce or foods until I moved to Florida. I found myself becoming more adventurous just by virtue of the accessibility of spicier foods in this part of the country. However, I was probably just ignorant of the possibilities, because most of the ingredients to add heat, you can find anywhere. All the same, once I find a condiment and/or ingredient I really love, I start trying it with everything. For me, Sriracha (or Rooster Sauce) has the perfect blend of spice and heat; it’s a Thai sauce containing distilled vinegar, sugar, garlic, salt, and ground chili peppers. It can be found in most Asian groceries, and often in the ethnic-food section of most supermarkets. I found this recipe in The Sriracha Cookbook; however, you can use your own favorite chili-paste-based-condiment to complete your fancy, flavored salt. I’ve found this is a zesty addition to fish dishes, rice dishes, steamed veggies, and (my favorite) dry rubs for pork and beef.

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(quadrupled the original recipe for giving as gifts)
• 2 Cups Table Salt (Sea salt works great too, but I chose table salt because I find that the Sriracha flavor is stronger for this recipe.)
• 20 Teaspoons of Sriracha Sauce

Makes: 2 Cups Sriracha Salt

Super simple method; just take a bit more time than most. Mix the two ingredients together well. Cover a cookie sheet with parchment paper, tin foil, or wax paper. Spread the mix over the cookie sheet, and find a cool, dry place, and let it dry out for about two days. After drying, the salt will likely stick together. Double Zip-lock the mix (two 1-gallon bags worked great for me) and roll over it with a rolling pin. The pummeling, bash and hammer technique, intended to relieve stress, works great too.

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At one of our barbecues, just for fun, I rubbed the beef for shish kabobs with the Sriracha Salt, and gave away the seasoning as gifts to my friends. Knowing a little salt goes a long way, I used a bunch of 2.5 ounce baby jars to present the salt. I covered the lids with tinfoil, and then placed my personalized labels in the spicy style of Magyar. Both the kabobs and the personalized salty gifts were a bit hit!

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Zoe (64 Posts)

Zoe is born and bred in Portland, Oregon and recently moved to Orlando, Florida. She studied sociology and philosophy at University of Oregon, and is currently employed at a law firm. Presently, she devotes her time to being lost in the tropical vegetation of her backyard, sun-scorched bike rides, repurposing everything she can think of, quirky cooking, and promoting the creative lifestyle that she loves.

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