Linda and I both LOVE chili…and it features big at Christmas. Here’s another great gift idea and simple to make. From rimming a Margherita glass to sprinkling on your popcorn, veggies … Pretty much anything, this stuff is the bomb! Plus it’s a “gateway recipe” to heaps of other creative flavoured salts (I make a vanilla thyme version which is so tasty on grilled fish).
Adapted from The Sriracha Cookbook by Randy Clemens
2 C Salt (flakes or granulated)
2 tsp Lime juice, fresh
6 Tbs Sriracha sauce
PREHEAT oven to 175 C/ 350 F.
PUT all ingredients together in a bowl and mix using a fork until the mixture is even in colour and moisture.
SPREAD out the salt on a lined baking sheet in as thin a layer as possible.
WHEN the oven has reached full temperature, turn it off, open the door to the oven just long enough to fling the baking sheet into the oven and close the door. Let the salt sit in the oven until dry, about 2-3 hours.
REMOVE the salt from the oven and transfer the chunks of Sriracha Limey goodness into a bowl. NOTE: If it’s still a wee bit damp, don’t despair: Put oven back on as before and repeat the drying process for another hour. It should be fine now.
Either leave a bit chunky or blitz it briefly in a blender or mortar and pestle. Store in an airtight container.