Sriracha Powder
Sriracha powder is all the spice and tang of sriracha in powdered form. Shake it out on some eggs, or buttered popcorn, add it to a rub or marinade.
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!