Tempura shishito peppers with sriracha salt
Tempura shishito peppers with sriracha salt
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes, plus 2 to 3 hours drying time | Serves 4 to 6
1 cup (½ pound) kosher salt ¼ cup (2 ounces) Sriracha sauce

Step 1 Heat the oven to 200 degrees. Line a rimmed baking sheet with aluminum foil.

Step 2 In a large bowl, mix together the salt and Sriracha until the salt is evenly coated with the sauce.

Step 3Spread the salt out in a very thin, even layer. Place the salt in the oven and toast until the salt is completely dried, 2 to 3 hours. Remove from heat and cool. Pulse the salt in a food processor to break up the large chunks. This makes- about 1 cup Sriracha salt, which will keep up to several weeks, stored in an airtight container in a cool, dry place.

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