Sriracha Salt

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Sriracha salt is everything you didn’t know you needed. This spicy salty concoction is the perfect finisher for almost everything.

We’re a sriracha house. There’s always a bottle in the fridge and a bottle in the cupboard, just in case. God forbid we run out of sriracha!

You might have seen some of my previous sriracha recipes: Sweet + Spicy Air Fryer Cauliflower, Smoked Chex Mix, and Root Beer Sriracha Beef Jerky.

We like things a little spicy around here 😉

This sriracha salt recipe is dedicated to keeping things spicy.

Overhead view of a glass jar of sriracha salt.

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Tips + Tricks

No. 1 –> Don’t forget to take your cast iron skillet out of the oven before you preheat. And then definitely don’t say “oh well, it’s fine in there”. You’ll turn your salt a dark brown. Ask me how I know. Ha!

No. 2 –> Use your rolling pin to break up the chunks once the salt is done cooking. It’s the fastest way! As an added bonus, it should fit right inside the baking sheet!

A glass jar with a cork lid filled with orange sriracha salt.


How to make

  1. Preheat the oven to 300f. (Take out your cast iron first!) And prepare a baking sheet by lining it with parchment paper.
  2. In a small mixing bowl, combine the salt and sriracha. Stir until they are completely combined and the color is consistently orange.
  3. Spread the sriracha salt over the parchment paper, aiming for a consistent layer, it’s sticky so just do your best.
  4. Place the baking sheet into the oven, and turn off the heat. Leaving it on will cause your salt to burn, just like the time I forgot my skillet on the bottom shelf!
  5. Leave the sriracha salt in the oven for 2-3 hours. Stir it once or twice to break up any wet spots.
  6. Remove from the oven once completely dry.
  7. Roll over the salt with a rolling pin to break up the large chunks.
  8. Once completely cooled transfer to an airtight container for storage.

How to use

This recipe is great for people with a culinary imagination! Here’s a couple ways I think this sriracha salt is perfect:

  • to rim a margarita glass – a little sweet, a little salt and a little spice. YUM!
  • with tequila shots – I don’t recommend tequila shots *shakes head* but if you like them….
  • on eggs – fried, scrambled, omelette, hard boiled, this salt goes with them all.
  • popcorn – don’t mind if I do. Salt, sriracha, butter, and popcorn? SOLD!
  • sprinkled on my loaded guacamole – it only makes a good thing better.
  • as finishing salt on some decadent chocolate chip cookies – yup. amazing.
Sriracha salt spilling out of a glass jar.

More adventurous recipes

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📖 Printable Recipe

Overhead view of a glass jar of sriracha salt.

Sriracha Salt

Allyson Letal
A spicy and salty finishing salt that's perfect for nearly everything. Sriracha salt is a 2 ingredient recipe, and is beyond easy to make.
4.80 from 5 votes
Prep Time 3 minutes
Cook Time 1 hour
Total Time 1 hour 3 minutes
Course Baked
Cuisine American
Servings 48
Calories 0.2 kcal


  • 1 cup coarse sea salt or kosher salt
  • cup sriracha


  • Preheat oven to 300f. Prepare a baking sheet by lining with parchment paper, set aside.
  • Combine 1 cup coarse sea salt or kosher salt and ⅓ cup sriracha in a small mixing bowl. Stir until completely combined.
  • Spread the sriracha salt mixture onto the prepared baking sheet.
  • Place baking sheet in the oven and turn off the oven.
  • Allow sriracha salt to sit in the oven for 60-90 minutes or until completely dry. Stir the salt once or twice during that time to break up clumps.
  • Remove salt from the oven and allow to cool.
  • Break up the chunks of salt, either by mashing in a mixing bowl or rolling over it with your rolling pin.
  • Transfer the salt to an airtight jar.



Keep the salt in an airtight container and in a cool, dark cupboard. This will prolong the flavour intensity.


Serving: 1teaspoonCalories: 0.2kcalCarbohydrates: 0.03gProtein: 0.01gFat: 0.01gSaturated Fat: 0.001gPolyunsaturated Fat: 0.003gSodium: 2402mgPotassium: 3mgFiber: 0.01gSugar: 0.02gVitamin A: 3IUVitamin C: 1mgCalcium: 2mgIron: 0.03mg
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    1. I would do a test run on a small batch to ensure it doesn’t just dissolve the salt and that it crushes well after drying! If it passes the test, it will work fine!

  1. Tried this tonight. Both grandson’s like spice so this was a hit. My youngest grandson decided he wanted a finer salt. So put it in my food processor. Made a fine salt and will be made again.

  2. 5 stars
    Ally, I’ll be making the Siracha Salt and the Jalapeño Salt this week as Christmas surprises for my grown daughters who love cooking it up spicy! Will let you know my results and their reviews, too. I love all your creative takes on things – gonna be trying out a lot of stuff. 🙂