Easy homemade Dry Sriracha Powder Seasoning – intense, spicy, hot and flavorful, 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.
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 🙂
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.
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!
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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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!
- 3 tablespoons Sriracha sauce
Preheat oven to the lowest setting - mine is 170F
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 1/4 cup of dry Sriracha Powder. To our seasoning I added 1/2 teaspoon granulated sugar and pepper. Feel free to add granulated garlic or any other of your favorite complimentary herbs and seasonings.
Adapted from a recipe developed by Chef Dale Talde
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!
Here are a few more amazing recipes using Sriracha for you to try!
Perfect for Meatless Monday, these Sriracha and Lime Roasted Cauliflower Tostadas from Foodie Crush look fantastic! I bet I could eat the heck out of these Low-Carb Sriracha Beef Lettuce Wraps from Kalyn’s Kitchen. And this Sriracha Honey Roasted Broccoli could be a meal in itself! Another great recipe idea from Barefeet in the Kitchen.
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