Sriracha Salt
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant sriracha salt is a must-have cupboard staple for anyone who loves an extra kick of heat. By combining unrefined sea salt with sharp, garlicky chilli sauce, you create a versatile seasoning that captures the complex flavours of sriracha in a dry, sprinkle-ready form. It is an excellent way to add a salty, spicy punch to everything from roasted chickpeas to grilled corn on the cob.
As a low-sugar condiment, this homemade seasoned salt is a healthy alternative to shop-bought spice blends which often contain hidden fillers. While sriracha is the classic choice, you can easily customise the heat levels by using your favourite hot sauce, such as a tangy green jalapeño variety. Once dried and bottled, it makes a thoughtful homemade gift for the spice lover in your life.
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Ingredients for Sriracha Salt
1 to 2 tablespoons sriracha sauce
240ml unrefined sea salt
How to make Sriracha Salt
Stir the chilli sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 38°C overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
You can use any chilli or hot sauce you like for this recipe. My favourite is Green Tabasco!
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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