I’d never thought about hot sauce salts until two Christmases ago, when I participated in an Austin-Boston food blogger swap.
I was matched with a blogger named Lindsey Frances, who sent me an awesome box of goodies from Boston, which included a jar of Sriracha salt. Lindsey blogged the recipe along with a thoughtful post about the stuffiness of modern food culture in January 2012, but it wasn’t until this summer that I finally made my own batches of hot sauce salt. (Wait, scratch that. I just found this #ATXBOS recap post of my own and though I did discover the idea of Sriracha salt on her site that winter, someone else gave me my first jar. Oh, memory, why must you fail me?)
Instead of using the famed Huy Fong Sriracha, which turns 30 this year, I played around with a new green jalapeño hot sauce from Wheatsville Co-op and a totally rockin’ new locally made habanero sauce called Yellowbird.
I loved the resulting salts because, like their predecessor, they add just a hint of heat and vinegar to everything from fried eggs to pizza. As much as I have come to enjoy hot sauces, sometimes it’s hard to control how much sauce comes out of the bottle or sometimes it’s just the heat you want and not the extra liquid.
Here is the super simple recipe, which can be adapted for larger or smaller quantities and just about any hot sauce under the sun. You’ll find this and other recipes in this story in today’s food section.
1/2 cup kosher salt
5 tsp. Yellowbird, Sriracha or other hot sauce
Preheat oven to 350 degrees. In a small bowl, thoroughly mix together salt and hot sauce. Line a baking sheet with parchment paper and spread the salt/hot sauce mixture in a thin layer.
Turn off the heat and place the baking sheet in the oven. Every so often, stir the salt to help break up the clumps. (I found that rolling a chopstick over the salt was the easiest method to do this.) After two or three hours or up to overnight (or once the salt has dried), store in an airtight container, such as a small glass jar.
— Addie Broyles