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How to make your own Sriracha Sea Salt

By / 12.18.13
Colin Joliat

Colin Joliat


 

Table salt is for chumps. Step your seasoning game up by making your own Sriracha Sea Salt. It’s the easiest way to ensure you’re putting Sriracha on everything you eat.

That’s their claim, right? Sriracha goes well on anything? I can’t disagree. I put it on toast this morning and it was absolutely terrible amazing. I can’t believe more people don’t do that! Thankfully putting the internet’s favorite chili sauce on everything is a cinch when you make your own Sriracha Salt.

Colin Joliat

Colin Joliat


 

I’ve shared a few pretty simple recipes in the past, but this one takes the cake. There are only two ingredients – salt and Sriracha. That’s it. If you can’t make this you’ve failed as a human being.

Unfortunately it does take a little patience. Wet salt is bad salt, so there’s some drying time involved. The upside is that it makes for a delicious zen garden as you rake it every 6 hours.
Mix it.

Colin Joliat

Colin Joliat


Dry it.

Colin Joliat

Colin Joliat


Pile it.

Colin Joliat

Colin Joliat


Keep it.

Colin Joliat

Colin Joliat


Use it.

Colin Joliat

Colin Joliat


Technology.

OK, so that last headline doesn’t actually make sense, but the post had a very Daft Punk feel. It didn’t make sense to waste your time blathering between pictures about the process when a simple song could cover the basics. My jokes aren’t that good.

It takes 24-48 hours to completely dry out depending on your air conditions, how well you spread the salt, and how frequently you mix it up. You could also put it in the oven at 200 if you’re in a hurry. I don’t think it would affect the taste, but I can’t promise that. Tony Montana taught me not to break my word (or balls) for no one.

Ingredients:

  • Really?
  • 1 cup sea salt (or kosher)
  • 4 tbsp Sriracha

Instructions:

  1. Mix salt and Sriracha.
  2. Break clumps apart and spread on baking tray.
  3. Pretend it’s a zen garden every 6 hours.
  4. When dry (24-48 hours), seal in airtight container.
  5. Apply to every food product for next 2 weeks.
  6. Consult with doctor about inserting stent.
  7. Die happy.

Check out some slightly more complicated recipes from the Guyism Grill


TAGSchili sauceguyism grillhot saucehow to make sriracha saltSrirachasriracha saltsriracha sea saltThe Library
Colin Joliat
About Colin Joliat... Colin Joliat is the 2nd best person to ever come from Flint, Michigan, behind only Andre "Bad Moon" Rison. He covers the food & alcohol industries with two parts information, one part comedy, and one part WTF is wrong with this guy. When not passing off drinking as research, he can typically be found in parks trying to trick people into believing he's funny. Follow him on Facebook.

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