i made the sriracha because
we like sriracha. because i wanted
to make something instead of buying
it in the store. i made it as an experiment.
but, if i'm being honest, bottles of sriracha
that we buy spend a long time in the fridge
before they're finished.
but, then. i did it anyway.
i made a huge quantity of a sauce
that says it's best used within one month.
i'll admit, i tend to ignore those time frames,
often viewing them more as suggestions,
than an absolute rule. but still - i was nervous.
i had a lot of sriracha.
so, i searched out recipes.
i found two that were intriguing - one
for a cheddar bread that is swirled with
sriracha and a second that didn't even involve
an oven or a stove: sriracha salt.
i haven't made the bread yet.
but, the next morning, while larry was
making the coffee, i pulled out a baking sheet,
parchment paper and salt. larry and erin, who
had spent the night, looked at each other.
they clearly were worried. i think they were
imagining an elaborate sunday morning breakfast
that they would not actually get to eat until
well into the afternoon.
i promised them that it wouldn't be bad
and that it would be over quickly. i begged
larry to keep making the coffee.
i placed the salt in the bowl and from there,
erin took over. she added sriracha, stirred
it into the salt and then spread it onto
the parchment-lined baking sheet with
much more patience than i would ever have.
and that was it.
i placed it on the side of the kitchen,
stirring it probably three times over three days.
the first two times, i worked to break up a few
of the clumps that had formed.
when the salt was completely dry,
i transferred it to an air tight container.
have i used the salt?
once - in three weeks.
the irony is not lost on me.
adapted from the sriracha cookbook via epicurious.com
i loved the idea of this and if you don't mind the fact that you'll have a sheet pan sitting out in your kitchen for a couple days, it's a fun recipe to try. i wish that the sriracha flavor was more pronounced. every once in a while, when weirdly tempted to try it, i get a spicy grain. But otherwise, the infusion is, what i would call, mild. the grains are, however, quite a pretty pink color.
1/2 cup kosher salt
5 teaspoons sriracha
in bowl, stir together salt and sriracha. on a parchment-lined baking sheet, spread into as thin of a layer as possible. let sit, stirring once or twice, for one to two days, or until completely dry. when i stirred, i broke up the small clumps that had formed.
store in a small airtight container.