Sriracha Salt
(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.
Ingredients:
(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
Method:
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.
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!
Used in this Project:
- Rectangle Labels • I chose the “Magyar” style.
More homemade gift ideas from Zoe…
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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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