Sriracha Powder
Sriracha powder packs that irresistible spicy tang of sriracha in powdered form. This easy sriracha seasoning can be made in your dehydrator or oven.
I married a sriracha fan. He loves sriracha on everything.
You can tell because we’ve got lots of sriracha recipes: sriracha salt, bacon jerky, beef jerky, sriracha smoked almonds, smoked chex mix, and air fryer cauliflower.
A couple months ago, Kevy came home with sriracha powder seasoning. He crushed that in short order and challenged me to make some.
This sriracha powder recipe is about crushing it.
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Tips + Tricks
No. 1 –> This sriracha powder can be made in the oven or in your dehydrator. Personally, I prefer to use my dehydrator because the spicy fumes are more tolerable outside or in the garage than in my kitchen!
No. 2 —> I use the Paraflexx liners on my dehydrator trays, but if you don’t have them, you can line your dehydrator try with parchment paper.
No. 3 –> Dehydrated sriracha is sriracha intensified! We’ve evaporated all the liquid and are left with all the flavor and heat. Be aware that it’s going to be more whenever using it!
Key ingredients
Sriracha: This is literally the only ingredient. Pick your favorite sriracha. There’s the old standard Huy Fong which is sweet with a little heat, full of garlic and tang. Or my favorite; Simply Natural sriracha, which has a little less heat, I find that allows more flavor to shine.
How to make sriracha powder
In the dehydrator:
- Line your dehydrator tray with silicone liners or parchment paper.
- Add 1/2 cup of sriracha to each tray and spread with a knife or spatula.
- Return the tray to the dehydrator and dehydrate at 165f or your highest setting for 2-3 hours or until completely dried and brittle. It should be drier than fruit leather.
- Remove the sriracha from the dehydrator tray and allow it to cool to room temperature then add to your food processor, blender, or mortar and pestle and grind until a coarse powder.
- Transfer the powder to a shaker for future use.
In the oven:
- Preheat your oven to 170f.
- Line a baking sheet with a silicone mat or parchment paper.
- Add 3/4 cup sriracha per baking sheet and spread thin with a butter knife or spatula.
- Bake the sriracha at 170f for 3-4 hours, it will likely take longer than the dehydrator. Bake the sriracha until it’s completely dried and brittle.
- Remove the sriracha from the oven and allow it to cool to room temperature.
- Add the dried sriracha to your food processor, blender, or mortar and pestle to grind into a coarse powder.
- Transfer to a shaker for future use.
More dehydrated recipes to love:
Batch + storage information
Batch:
Dehydrating 1 cup of sriracha will yield between 1/3 to 1/2 cup of sriracha powder. This recipe can easily be scaled up or down, but I found 1/2 cup of sriracha to be the ideal amount per 14×14 dehydrator mat or 3/4 cup per regular baking sheet. When the sriracha is in a thin layer it’s easier to dry before it cooks!
Storage:
Keep your homemade sriracha powder in an airtight container in a cool cupboard for up to 6 months.
Make sriracha seasoning
Sriracha powder is perfect on its own, but have you tried sriracha seasoning? Turn your sriracha powder into sriracha seasoning by adding a couple ingredients.
Combine 1/4 cup of sriracha powder with 1 tablespoon granulated sugar, 1 teaspoon ground black pepper, and 1 teaspoon garlic powder and transfer to a spice jar!
Recommended equipment
Dehydrator: I have and love(!) a 9 RACK EXCALIBUR DEHYDRATOR. We use it to DEHYDRATE CITRUS WHEELS, GARLIC, STRAWBERRIEs, PEARS, and even DEHYDRATE MARSHMALLOWS, and much more. It’s got a 24-hour timer and very precise temperature controls so it’s great for dehydrating various foods.
For this recipe I also used the Paraflexx Tray liners for my dehydrator, it’s easier to works with than parchment paper.
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📖 Printable Recipe
Sriracha Powder
Ingredients
- 1 cup sriracha
Instructions
In the dehydrator:
- Line your dehydrator tray with silicone liners or parchment paper.
- Add 1/2 cup of sriracha to each tray and spread with a knife or spatula.
- Return the tray to the dehydrator and dehydrate at 165f or your highest setting for 2-3 hours or until completely dried and brittle. It should be drier than fruit leather.
- Remove the sriracha from the dehydrator tray and allow it to cool to room temperature then add to your food processor, blender, or mortar and pestle and grind until a coarse powder.
- Transfer the powder to a shaker for future use.
In the oven:
- Preheat your oven to 170f.
- Line a baking sheet with a silicone mat or parchment paper.
- Add 3/4 cup sriracha per baking sheet and spread thin with a butter knife or spatula.
- Bake the sriracha at 170f for 3-4 hours, it will likely take longer than the dehydrator. Bake the sriracha until it’s completely dried and brittle.
- Remove the sriracha from the oven and allow it to cool to room temperature.
- Add the dried sriracha to your food processor, blender, or mortar and pestle to grind into a coarse powder.
- Transfer to a shaker for future use.
Notes
Batch:
Dehydrating 1 cup of sriracha will yield between 1/3 to 1/2 cup of sriracha powder. This recipe can be scaled up or down, but try to keep the sriracha in a thin layer on your lined trays or sheets. This will allow it to dry before it cooks.Storage:
Keep your homemade sriracha powder in an airtight container in a cool cupboard for up to 6 months.Make sriracha seasoning:
Combine 1/4 cup of sriracha powder with 1 tablespoon granulated sugar, 1 teaspoon ground black pepper, and 1 teaspoon garlic powder and transfer to a spice jar!Recommended Equipment + Ingredients
Nutrition
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