Jan's Homemade Sriracha Salt

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat. (5 minutes)

In a small bowl, thoroughly combine the kosher salt and sriracha hot sauce until a vibrant, slightly damp mixture forms. Spread evenly onto the prepared baking sheet. (5 minutes)

Place the baking sheet in the preheated oven and immediately turn off the heat. Allow the salt mixture to sit undisturbed in the cooling oven for approximately 3 hours. This gentle drying process is key to achieving the perfect texture. (180 minutes)

After 3 hours, check the salt mixture. It should appear mostly dry. Stir the salt, breaking up any clumps that may have formed. If the mixture is still damp, repeat the oven-drying process for an additional hour, checking for dryness periodically. (60 minutes)

Once the salt is completely dry, transfer it to a food processor. Pulse in short bursts until the salt is finely ground and free of any remaining clumps. Be careful not to over-process, as this can turn the salt into a powder. (5 minutes)