Sriracha Salt

Preparation Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid. Variation You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco! ![Salt] (https://vulcan.condenastdigital.com/epi/photos/57f6800555b91353353be334/master/w_116/SALT_Cover-100616.jpg) From Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen © 2016 by Leslie Bilderback. Reprinted with permission from St. Martin's Press. Buy the full book from Amazon.

Preparation Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid. Variation You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco! ![Salt] (https://vulcan.condenastdigital.com/epi/photos/57f6800555b91353353be334/master/w_116/SALT_Cover-100616.jpg) From Salt: The Essential Guide to Cooking with the Most Important Ingredient in Your Kitchen © 2016 by Leslie Bilderback. Reprinted with permission from St. Martin's Press. Buy the full book from Amazon.