SRIRACHA CHILLI AND LIME SALT
¼ cup flaky sea salt
1 tablespoon sriracha chilli sauce
1 teaspoon chilli flakes
fine zest 1 lime*
Preheat the oven to 180°C.
Line a flat baking tray with baking paper.
Stir all the ingredients together in a bowl without crushing the salt. Spread out in a single layer on the tray and place in the oven. Turn the oven off and leave the salt inside for 4 hours or overnight until it’s totally dry. If after 4 hours it’s still a little damp, repeat the process. Transfer to a bowl and lightly crush to combine, but not too finely. Transfer to jar/jars and seal tightly.
* The lime zest needs to be completely dry otherwise the salt will go mouldy. Drying time will depend on how moist the zest is to begin with. MAKES ¼ CUP.