Ingredients

• 1 to 2 tablespoons sriracha sauce
• 1 cup unrefined sea salt

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Instructions

1. Stir the chile 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 100°F 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.
2. Variation You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!
3. You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!