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!
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