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.