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How to make dry Sriracha Powder Seasoning

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Intense, spicy, hot and flavorful, you're going to love this sprinkled on just about everything from grilled meats, to tacos, even eggs and soups too!

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Easy homemade Dry Sriracha Powder Seasoning

 

a jar of dry sriracha seasoning and deviled eggs

Intense, spicy, hot and flavorful Dry Sriracha Powder

You’re going to love this sprinkled on just about everything from grilled meats, to tacos, even eggs, vegetables and soups too!

This recipe for dry Sriracha Powder is the brainchild of Top Chef alum Dale Talde. Chef Talde is a restauranteur in Brooklyn where he invented this incredibly easy method of drying our beloved Sriracha sauce into an intense, and delicious dry seasoning.

We’ve posted a lot of recipes over the last year or two listing dry Sriracha Powder seasoning as one of the ingredients. After hearing from many of our readers that this seasoning is hard to find and super expensive on Amazon, I set out to find a way to make it at home.

 

Bottled Sriracha Sauce

If you have a bottle of Sriracha in your refrigerator, you’re all set!

This flavorful hot sauce originally appeared in Thailand and was most likely used as a dipping sauce for seafood. That sounds perfect to me 🙂

 

Sriracha Sauce spread on a silpat mat on a rimmed baking sheet

Spread a thin layer of Sriracha sauce on a Silpat mat and bake in a warm oven, about 170F.

As each oven is different, use the lowest setting you have available and keep an eye on the sauce. If left too long it will turn dark brown and have a slightly bitter taste. I set my oven on 170F and baked the sauce for 1 hour.

Once dried, the sauce is easily removed from the Silpat mat in sheets almost like fruit leather. Place the dried sauce in a plastic bag and crush into a powder.

 

Dried Sriracha Powder Seasoning in a small jar

At this point you can store the cooled Sriracha Powder in an airtight container for a few months and use it in your favorite recipes.

Or, you can turn this into a seasoning blend by adding some granulated or brown sugar, fresh ground black pepper, a little granulated garlic, and salt to taste. The add-ins can be adapted to your own tastes, so think outside the box and enjoy!

 

A spoonful of dried Sriracha Powder Seasoning

I added 1/2 teaspoon granulated sugar and fresh ground pepper to 1/4 cup of dry Sriracha Powder.

We’re lightly sprinkling it on just about everything and enjoy the burst of heat and intense flavor, and I bet you will too! Just remember to use it sparingly, as you can always add more if needed. If using this homemade seasoning in one of our recipes (see some of our favorites below) start with half the amount stated in the original recipe.

 

 

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A collage of photos showing dry sriracha powder and sauce spread on a silpat mat

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Dry Sriracha Powder Seasoning

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 2 tablespoons
Course: Condiment
Author: Tricia
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5 from 1 vote
Intense, spicy, hot and flavorful, you're going to love this sprinkled on just about everything from grilled meats, to tacos, even eggs and soups too!

Ingredients

  • 3 tablespoons Sriracha sauce

Instructions

  • Preheat oven to the lowest setting - mine is 170°F
  • Spread the Sriracha sauce thinly and evenly on a Silpat mat. Bake for 50-60 minutes or until dried. The sauce should be easy to remove from the Silpat mat and will come up resembling fruit leather. A small thin spatula will help remove the Sriracha in large pieces. Place in a ziplock bag and crush into a fine powder.
  • Add additional seasoning as desired. I made this recipe twice, yielding ¼ cup of dry Sriracha Powder. To our seasoning I added ½ teaspoon granulated sugar and pepper. Feel free to add granulated garlic or any other of your favorite complimentary herbs and seasonings. 

Recipe Notes

  • Adapted from a recipe developed by Chef Dale Talde
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 515mg | Potassium: 28mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 32IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 0.1mg

 

 Here are a few of our favorite recipes using dry Sriracha Powder. Since this homemade seasoning is hotter and more intense than store-bought, cut the required amount in half to start and check before getting too crazy!

 

Chicken skewers on a plate garnished with cilantro and limes

Grilled Chicken Skewers with a Sweet Sriracha Glaze

 

 

A pan filled with grilled fish tacos garnished with cabbage slaw and limes

Sriracha Grilled Mahi Mahi Fish Tacos

 

 

A plate of chicken tacos with avocado

Smoky Chicken Tinga Tacos

 

 

Boneless chicken thighs in a skillet with a sticky honey lime sauce and limes

Spicy Honey Lime Chicken Thigh Recipe

 

A skillet filled with shrimp with tails on garnished with lime wedges

Spicy Honey Lime Shrimp

 

 

A bowl of creamy taco soup garnished with avocado, cheese, red onion and hot peppers

Creamy Taco Soup Recipe

 

a bowl of spicy shrimp over creamed corn

Spicy Shrimp & Fried Corn

 

 

Chicken fajitas with peppers, onions and lime in a cast iron skillet

Easy Skillet Chicken Fajitas

 

 

Spanish Rice in a bowl topped with crumbled bacon and parsley

Easy Spanish Rice Recipe

Here are a few more amazing recipes using Sriracha for you to try!

Perfect for Meatless Monday, these Sriracha and Lime Roasted Cauliflower Tostadas look fantastic! I bet I could eat the heck out of these Low-Carb Sriracha Beef Lettuce Wraps and this Sriracha Honey Roasted Broccoli could be a meal in itself!

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36 Comments

  1. Mary

    Those beautiful deviled eggs caught my eye! What did you use to make them so pretty and uniform? An icing tip? If yes what size?

    Reply

  2. LIZA

    Tried twice on your recipe. When we stored it in container. When removing the dried sriracha it was clumped together. As mentioned before we followed recipe and this happen twice. Where did we go wrong
    Thank You

    Reply

    • Tricia Buice

      Oh sorry you’re having trouble Liza. I would try baking it longer. Baking pans can all be so different. Hope you’ll try again and make sure it is spread very thin and dried out before removing from the oven. Good luck

      Reply

  14. Marlene

    Perfect timing, Tricia! I did find the Sriracha powder at my grocery store for $8 and got a $2 coupon for McCormick spices I was going to use to buy it. This is even better! I love to make my own spice blends and am excited to do this. Thanks so much. I had wanted to make one of your recipes using the powder and now I can!

    Reply

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