If You Like It Hot, This Is Cool

I’ve written before about Sriracha, which is a serious and fragrant red hot chili sauce that has more depth than your basic Tabasco. Yesterday, I came across a recipe...

I’ve written before about Sriracha, which is a serious and fragrant red hot chili sauce that has more depth than your basic Tabasco. Yesterday, I came across a recipe called Sriracha Powder that caught my attention and, seeing that it required exactly one-ingredient to make, I made it. And it’s wonderful.

Sriracha Powder is simply a couple of tablespoons of Sriracha that have been dehydrated in a 200 degree oven for about 80 minutes. Once completely dried and cooled, you place it in a plastic bag and crush it up to pieces or even powder. You get these intense little shards of spicy heat that can be used as a topping or garnish for any dish that needs a quick blast of excitement. You could fold it into store-bought ranch dressing, sprinkle it atop eggs or stir it into soup.

Although your best bet is to spread the Sriracha on what’s called SILPAT, which is a fantastic silicon-coated baking mat, I suppose you could achieve the desired effect by using either parchment paper or even by spreading the sauce directly onto a baking sheet. Whichever the case, this hot stuff is cool.

If you’re interested in a SILPAT mat, you can pick one up at Williams-Sonoma or grab ’em online at Amazon, here:

via Tasting Table. Recipe adapted from Dale Talde, Talde, Brooklyn, New York

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About Rob

Award-winning international ad exec, stand-up comedian and professionally trained chef who Ad Age calls, "undoubtedly one of the industry's most colorful characters". Hosts TV and radio, writes in Huffington Post and serves as personal chef to his wife and daughters.

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