Homemade Sriracha Salt


You can watch the video above, or follow the steps below. Choose your own adventure good sir or ma'am.

Sriracha is delicious.

Salt is delicious.

Let's combine them and see if the universe implodes from deliciousness.

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Step 1: Get a container

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Get a deli container or some sort of tupperware or device you can put a lid on.

Want to buy the deli containers I use? You can grab them on Amazon for cheap.

Step 2: ​Gather up some items.

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  • Sriracha
  • Kosher or sea salt
  • Parchment paper and a cookie sheet.

Can't find Sriracha at your store? Buy it from Amazon.

Step 3: The big fancy hard part

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Shoot a healthy squirt of Sriracha into about 1/2 cup of salt.

Put the lid on.


Step 4: Dry the napalm goodness

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Pour out your new, however still wet, Sriracha salt on your cookie sheet lined with parchment paper.

You have 2 options now.

  1. Put your cookie sheet in a cool dry place for 24-36 hours and let the salt naturally dry out.
  2. Put your cookie sheet into a 350 degree oven, turn it off, and let the salt dry in the oven for 8(ish) hours.

Either way works. Number 2 is slightly faster but realistically 8 hours is no better than 24.

Step 5: Check for doneness

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Is the salt dry?

Good, it's done. Now put it into a deli container, lid it and use it at your leisure. Give it a good hard shake if there are any minor clumps.

Is it still a bit wet?

Then leave it alone for another 12-24 hours. If it is still wet after 2 days, you used too much Sriracha sauce in the beginning and you might need to start over.

Step 6: Bonus step

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Want your salt to be a bit finer? Pour it into a peppercorn grinder.

Booya, enjoy your Sriracha Salt.

Step 7: Bonus BONUS step

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Sick of American Sriracha? Get the original Shark brand Sriracha made in Thailand.

Another popular variety is the Polar brand Sriracha Chili sauce.

If you have a another brand you enjoy, let me know in the comments.

Step 8: Disclaimer

All my links to sauces are affiliate links. I have never once made a red cent FROM affiliate links, but I still hope and dream someday to be able to talk and cook food for a living, so my feeble attempt to make money is via these links.

killbox1 year ago

Ive been making this for a few years now, I do use more Sriracha and dehydrate it. also added a little maltodextrin to help with clumping. last christmas i made some specialty "pill" bottles. after buying some unused bottles. i put the salt in them and made labels. http://www.flickr.com/photos/killbox/11556945326/ and http://www.flickr.com/photos/58068110@N00/11556873345/in/photolist-iBeZNZ-iB9qnk-9zNt48-bypS5a and aside from a few typos in my haste, they were a ammusing xmas gift for many. gave it in salt shakers to friends with kids (dont want to give kids the wrong message about playing/cooking with medications)

ColumbusCOOK (author)  killbox1 year ago
maltodextrin! /facepalm.
What a great idea. That never even occurred to me to do that. I just shake the shit out of the container.

Very cool. We shall now be friends. :)
Stuart211 year ago

Hi Columbus, never tried Sriracha even tho it is only 30 min up the road!

1) You can dry your mix in the fridge. On an open plate, etc.

2) If it won't dry, don't start again, just add more salt & remix.

ColumbusCOOK (author)  Stuart211 year ago
excellent tip. thanks :)
zizas1 year ago
holy cow... you're a genius...!
Toasto7 months ago

I usually make some kind of infused salt with herbs, citrus, peppers and the like...but I worked too much OT this holiday season and didn't get around to it. You have saved my holiday a$$, my good sir. This will do nicely. Thank you.

mkmangold1 year ago

Thanks for the info. Good luck with the affiliate thing. Hardly seems to work for me but it's worth a try.

I wish that I could pronounce Sriracha,, sounds delish...maybe we could get you on The Rachael Ray Show ,maybe a massive write in to Rachael, or maybe the Chew...I qualify for the worst cook on Earth..would you believe that I thought dry wine came in a package ....and you added water....Good Luck, Mary Kay Pousa

michael-schmid made it!1 year ago

Great recipe!

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maka1 year ago

I will definitely be making some of this!! Thanks for the idea.

I buy those containers from Amazon too! My freezer and cupboards have never been so organized! ;)

maka maka1 year ago

Alas, when I put my cookie sheet into my 350°F oven, my beautiful Sriracha salt got all brown and toasty-burned smelling! I don't think that was supposed to happen... :(

I shall make another batch but be patient and let it dry without the help of the oven, I guess.

ColumbusCOOK (author)  maka1 year ago
Same here. I use them for spices too. Way better for stacking and organization.

looks good, but I'm curious, is that a go pro with a lens hood on your table top? what is the go with that?

ColumbusCOOK (author)  dwosullivan1 year ago

I use a GoPRo for some of my close up shots. Since the GoPRo doesnt do too well up close, I used a lens adapter and screwed a zoom lens on it. The hood is used for depth. When I shoot some of the scenes I might just grab the GoPro and stick it close to something and not check the viewfinder. I know if I touch the hood to something, then I am as close as I can get and the camera is focused.

Here is a guy who sells the GoPro lens adapters on eBay.


I am going to have to try this with liquid smoke. Thanks for sharing.

Smokie salt...Yummmm!

How do you get the video to work?
ColumbusCOOK (author)  JUSTIFIED761 year ago
It says you may watch the video above or follow the steps below. Where is the video? I can't get it to work.

Click "unblock content on this site" Should be located just to the left of the reload button. Looks like a blue circle with a line through it.

mdeblasi11 year ago

Hey Columbus! great to meet you!

I plan to make this for friends who are big (not obese!) siracha fans and who love to cook. I know it'll be a big hit. Great instructable and video. Thanks!

PACW1 year ago

Good Morning!

On my monitor the finished salt looks very mustard yellow color. The skin tones look healthy enough so I'm curious if my color is off or if you really end up with a yellow product?

Thank you!

ColumbusCOOK (author)  PACW1 year ago
Hi PACW. It should finish with a pink hue that has a nice vibrance. No yellow. :)
XardoX1 year ago

omg so great your post... definately im going to make it...

ColumbusCOOK (author)  XardoX1 year ago
Thanks so much. I had fun making it.
l8nite1 year ago

I'll second the dollar store Crying Tiger sauce, with an entire shelf in my pantry full of hot sauces Crying Tiger is one of 4 on my counter, the others being Atomic Iguana Habanero sauce and 2 homemade sauces, a carrot and ghost pepper hot sauce and a trinidad scorpion

ColumbusCOOK (author)  l8nite1 year ago

Heres a Foodbeast article on Crying Tiger. I love the Unicorn. hah!


redbuda1 year ago
Crying Tiger at the dollar store is pretty good!
ColumbusCOOK (author)  redbuda1 year ago

That's a good tip. I'll give it a try.

l8nite redbuda1 year ago

I agree

l8nite1 year ago

if it's still damp after several days just add more salt.... I use limited salt for health reasons so I just pour on the sriracha or habanero sauce but this would be good for those who aren't on a low sodium diet

ColumbusCOOK (author)  l8nite1 year ago
ooh , sweet tip.
Ingenious idea! I love Sriracha and the heat that that comes with it... I can't stop thinking about all of the possibilities and applications for this. I'll have to try this recipe sometime.
Thanks for sharing,