For all you lovers of the rooster sauce, better known as Sriracha, I recently discovered a new way to use the stuff. A friend picked up some Sriracha Powder and, he says, has started using it on everything. I sampled it on some deviled eggs, where it took the place of traditional paprika. I have to say, it blew my mind, and I’m only an occasional fan of the spicy, vinegary sauce. Well, I did little research and discovered powdered Sriracha is actually pretty easy to make at home.
Over at Grillocracy, they make it on the grill, but it’s just as easy to do in the oven, though the eye-water fumes may drive you out of the house. Simply squirt ¼ cup or so of bottle Sriracha onto a parchment-lined baking sheet. Use a rubber spatula to spread it as thin as you can, then pop it into an oven or on the grill at about 200 to 225 degrees. Bake for 1 ½ hours, or until the liquid is completely dry. Remove it from the oven, crack the dried Sriracha with the back of a spoon, or run it through a spice mill if you have it.
That’s it. Once you’ve got a supply, try it on those eggs, or work it into your favorite barbecue or grilling rub. The first few times, go easy as the powder seems to have a bit more kick-in-the-pants then the liquid version.