Keep the “secret” to yourselves… This is so outrageously easy to make, and it makes a fantastic accent to lots of things you might eat on a regular basis. After making my own sriracha the other day, I surfed the net for some uses and came across several posts on sriracha salt. Apparently first published in a book filled with 50 sriracha recipes by Randy Clemens, this really simple condiment sounded too good to be true. But it isn’t. It’s terrific!
Take half a cup of kosher salt (bigger grains than table salt) which is not iodized, then add say a tablespoon or slightly more homemade OR bottled commercial sriracha and mix to color and coat all of the grains. Spread the salt on a pan and if you live in dry/arid climes, leave it out for a day or so to dry. If you live in the humid archipelago of the Philippines, Turn your oven to 350F and when it reaches temperature, turn the oven off, pop your pan into the oven and forget about it until the oven cools several hours later. That’s it, you have sriracha salt!
I used homemade sriracha, hence the bigger pieces of chillies in the salt. Bottled sriracha will be smoother. We used the salt on eggs, some freshly grilled steaks and some vegetables and it was a real hit. Salty, savory, but you wouldn’t really guess it was sriracha. It was just a bit spicy but not overly so. Basically it helped to make whatever you put it on THAT much more appealing. And it looks great as well. Would make a great present for Christmas I think, so economical, but nice to look at and delicious to eat. I have a funny feeling I could get addicted to this stuff… :)
30 Responses
In our household we like using chili salt so this is a winner! I will do this(though I will use bottled sriracha for convenience). thanks MM!
will try to do this..but can you try to accept orders of this and the calamansi marmalade, pls? : )
Street vendors who sell green mangoes use chili salt similar to that. It’s a good alternative if you don’t like bagoong. :)
What a great idea, would try this with some edamame!
Too bad your site doesn’t have a LIKE button like Facebook. This is definitely a big thumbs up! :)
I am loving your evolutionary siracha posts – great progression and the varieties offered are inspiring. Thank you.
Taste great, easy on the intake, can be addictive, bad of the kidneys.
I am always afraid of chili but not salt, this looks so enticing but I am afraid of trying to taste this one.
Hi MM, this is the popular salt here in Cambodia for dipping fruits like Mangoes, Tamarind, and other fruits that are sour. Its called “Ombal Mates” which is pronounce ” am-bal-ma-tey”. This translates to Salt with Chillies. Some vendors put sugar and msg! they also sometimes put Magic Taste or Magic Sarap.. I like the one with sugar. As an Ilongga, I like it sweet & salty.. only here I learned to like chillies. :)
Faith, will have to try mixing in a little sugar and serving this with fruit… thanks for that.:) vantravelguide, this has a little zing, but isn’t that spicy at all. In fact, since you only use a little bit, you just get a nice tickle or tingle on your tongue, but I wouldn’t say it was like using dried chilies with salt… Phil, yes, in moderation. But I read an interesting article recently that said if you eat out a lot, or alternatively, if you eat lots of processed food (packaged), then you are eating a LOT, LOT, LOT of sodium. They went on to say you couldn’t add enough table salt to your food that was home made to equal the intake you were having at fast food/processed food sources… I thought that was interesting and confirmed that if we eat most of our meals at home, and are conscientious about ingredients used, we are eating far healthier than folks who relied on none-home-cooked or processed meals. cherryoyvr, one more sriracha post coming up, then I promise to stop for a while… :) connie, I love your idea with edamame, particularly since the color of this salt would be striking against the green of the edamame! If you don’t mind, I will lift your great idea and try it myself. :) nessa, with green mangoes? yes, probably a thumbs up! andrea, it’s really easy to make! As for kalamansi marmalade, if you have a friend going to Cebu, we carry it at most of our bigger branches (not at the airport though, as we are prohibited from bringing bottles in)… betchay, I am sure it will work well with the bottled stuff too…
yes, MM. Certainly a good idea for gift giving. Must try to make this one.
This sounds brilliant. Here in Melbourne they use “chicken salt” in their deliciously thick-cut chips. Wonder if you know how to make that as well?
Walter Robles, a quick google away, and this chicken salt recipe presents itself. Sounds pretty easy to make if you have all the ingredients… and lucky you, I think Australia has some non-MSG chicken cubes/bouillon so you can do this without MSG if you like.
Since we’re on salt mode, let me jump on the bandwagon too. Have you tried green tea salt? I don’t have an exact recipe but last I did it, I simply ground the salt in a mortar along with green tea powder and grated lime rind. The green salt was a refreshing change from wasabe when served with salmon and tuna sashimi.
First I need to try your siracha from scratch recipe…then I need to make this! I think I will love both!! I think this will be really good on lechon kawali :) :)
Gayahin ko ito kahit na hindi home made yung sriracha ko, meron kasi 2 bottles na hindi na nagagamit. Yipee..
You secret is safe with me/us! :) Thanks for this!
MM…an excellent pulutan with beer….Roasted Chickpeas seasoned with spicy salt with ground 3 peppercorn. Drain canned chickpeas, rinse and drain again and pat dry with paper towels…Skin them and coat with oil and roast till crispy….depending on the quantity of chickpeas, season to taste with spicy salt with garlic powder and ground 3 peppercorn. I just warn you that this is highly addicting! Your lips will get swollen! AM NOT RESPONSIBLE though!
Thanks for the tip! I’ll definitely try it out soon. I love using sriracha on deviled eggs, so that’ll be the first thing i’ll try this salt on.
good idea! reminds me of the fresh fruit (pineapple, green mango …) dip thai’s use … but this is better because you can control calibrations. thanks, MM!
MM, please do so. I’ve always love my edamames with red chilli flakes and coarse salt, so I really do think that your sriracha salt would be brilliant with it!
this is nice, i will to make this
thanks
Ms. BettyQ, gawin ko itong roasted garbanzos na isinulat mo, daghang salamat.
Makes me wonder if this would be a great on rimmed glass of bloody mary or shee shee fruity cocktail.
Perfect with pomelo!
This reminds me of Vietnamese Chili salt :) Loved it on suha and more importantly as a salt rim on Whisky sour :-p
Very timely, we just came back from our trip to Mexico and had some siniguelas, jicama, and green mango with chili salt and sriracha. Brought back home tons of chili/lime/salt mix, very inexpensive at USD 1.50/lb; very good also for roasted chicken. In Mexico, they chili on everything… had a mango pops and hibiscus pops with chili also.
Brilliant! Thanks for sharing the find. And here I am wondering what else we can do with the Sriracha sauce at home.
– Ray
This is the best! Thanks that you have the time sharing this. I will try to create my own salt with a little bit of your preference :). Hope you don’t mind!
In Bangkok, I eat a lot of karamy with that sweet-spicy salt. I will definitely make this sriracha salt!