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