Last-minute DIY gift: Sriracha salt

Inspired by recent release The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, from chef-author Randy Clemens in California, we've been making batches of this spicy salt all year long to rave reviews from friends and family members. Sriracha is also having its year, thanks to a cult following that now includes everyone from online comic The Oatmeal to, well, every chef ever. (Clemens' cookbook is currently sold out in practically every bookstore.)

And, really, who doesn't love spicy food — or a simple salt that makes any food spicy — especially in the winter months? Exactly. Add a pinch to anything from macaroni & cheese to margaritas to instantly elevate go-to recipes.

SRIRACHA SALT
(adapted from The Sriracha Cookbook)

• 3 cups coarse sea salt
• 1/3 bottle Sriracha sauce
• Decorative jars
• Bakers twine
• Paper gift tags
  

Combine salt and sriracha sauce in a large mixing bowl until it forms a slush, which should be slightly on the drier side (pasty rather than wet).

Once combined, spread evenly in a thin layer on two cookie sheets (or in the bottom of two baking dishes) and set in a cool, dry place, raking a fork through to let air circulate every 6 hours (or whenever you remember).

The sriracha salt should be dry enough to package in jars after 24 hours, depending on the humidity of your house (definitely after 48 hours). If you're worried about wetness or if the salt feels sticky to the touch, place sheets/dishes in the oven on warm (no more than 250 degrees Fahrenheit) for one hour, then let cool completely before packaging.

YIELD:
Makes approximately 8 small jars of sriracha salt (we used the Rajtan spice jars fom IKEA)

For more Sriracha recipes, check out The Sriracha Cookbook blog, and for all the photos from our past sriracha salt-making trials, check out our Sriracha Salt album on Flickr .

~Melissa