LOCALadk Magazine

44 Summer 2014 Summer Sizzlin' Sriracha Sea Salt S ay that three times fast and somewhere you're bound to win a prize. This is a truly great, simple and satisfying recipe to spice up your boring, regular, everyday sea salt. Use it on and in everything as a replacement for regular salt, for just an ever-so-subtle hint of spicy Sriracha goodness. BBQ, steak rub, chicken on the grill, and even over popcorn! Make sure you pack some for your camping trips too. There is no reason at all not to be a backcountry gourmet when you're hiking the Adirondacks this summer. The taste is far from overwhelming, and absolutely delicious! *lasts for a long time unless you're a salt-a-holic and love spicy awesomeness I n a large bowl, mix together the Sriracha and salt, using a fork, until the salt is evenly coated. It'll be slightly moist. Spread the mixture on the bottom tray of a dehydrator, and run it on high for about 3 hours, or until the salt is completely dry. If you don't have a dehydrateor, get inventive. A small fan on a tray in the kitchen also works. The result will be larger chunks or "cakes" of Sriracha sea salt that now needs to be ground fine. Most any method works well and the proces is very easy. Use a mortar and pestle if you have one, or a coffee grinder really does the trick. You can get really inventive and use a rolling pin, or ever an ordinary blender. Just make sure you wash everything thoroughly when you're done. Thats it! Store it in a dry container and pinch to use, or grind it fine and put it in a shaker. Enjoy and wow your friends this summer! wet mixture ready to dry dried and ready to grind ground and ready to enjoy! 1 cup* Kosher, coarse ground sea salt. Any will work, but try Mortons in the blue box. It's nice and flaky. 3 tbsp Sriracha hot chili sauce Prep 5 minutes Drying About 3 hours using a dehydrator set on high A LOCALadk Staff Favorite

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