What’s a spicy food lover’s kitchen without a bottle of Sriracha hot sauce? Its spicy and tangy flavor brings big life to many a dish. But what if you’d love that Sriracha taste but prefer to not add another liquid to a recipe or meal, in fear of making things too soggy?That’s where this homemade sriracha powder comes in mighty handy. It’s simple to make and still brings that unique red jalapeño spice and vinegary tang to the table.
Obviously, this is an excellent substitute for the rooster sauce when you’d rather not add liquid to a recipe. But this seasoning is more versatile than that. Use sriracha powder anywhere that you’d use a dash of chili powder, paprika, crushed red pepper, or cayenne powder. Try it on sandwiches and eggs, mix it into soups, and sprinkle it over salads. Really there are so many ways to use this delicious seasoning.
Like this spicy seasoning? Take a look at some more:
- Homemade Chili Lime Seasoning: Deliciously fiery with tang, and so much more.
- Piri Piri Seasoning: No piri-piri? That’s ok cayenne works too. This is an excellent spiced blend to use as a dry rub.
- Homemade Old Bay: Fan of the famous crab seasoning? Go DIY with your spice rack and make it yourself!
- 1/2 cup Sriracha hot sauce
- Preheat oven to 200 degrees Fahrenheit.
- Line a baking sheet with parchment paper, then pour the Sriracha sauce onto the paper.
- Distribute the sauce evenly across the paper using a spatula.
- Place the baking sheet in the oven and bake for approximately 90 minutes (or until the hot sauce has completely dried).
- Remove the baking sheet from the heat and break the dried Sriracha up (it will break into clumps).
- Using a mortar and pestle, grind the dried Sriracha into powder form.