Sriracha is one of those painful topics for hardcore paleo eaters. Do you? Don’t you? Make your own?
Me = not hardcore. I love making homemade cooking staples, but the idea of being elbow-deep in jalapeños and filling my kitchen with eye-burning fumes doesn’t sound so pleasant.
Also, sriracha is fabulous mixed with butter and drizzled on popcorn.
One day I saw this seasoning blend at the grocery store, and I let out a little shriek of joy.
I was so excited to show you! But then I read the ingredient list. Whomp whomp.
Because you’re all hardcore *cough* (C’mon, you are, right?) I didn’t think you’d be excited to see refined sugar as the second ingredient and a few other unpronounceables.
So, I decided to make my own! It sounded a lot more enjoyable than making my own sriracha.
The tricky part about mimicking sriracha in a dry seasoning was to find something to give it an acidic bite like the vinegar in sriracha. I used citric acid, which did the trick!
Psst…pure citric acid is derived from citrus, but there are cheaper ways to make it using yeast, sugar beets, or corn. So, check the label! If you have a hard time finding pure citric acid, then leave it out, but be sure to add a splash of lemon juice or vinegar when you use the dry seasoning.
I love how this turned out! It has a sweet-tart heat and can be used in a spice rub, marinade, or in any place you’d find sriracha.
Including popcorn. :)
Dry Sriracha Seasoning Blend
This dry version of sriracha has a sweet-tart heat and can be used in a spice rub, marinade, or in any place you'd find sriracha.
- 25 small dried red chiles
- 1 Tablespoon coconut sugar
- 2 teaspoons sea salt
- 1/2 teaspoon garlic powder
- 1 teaspoon pure citric acid
- Break each chile pepper in half and shake out the seeds. Discard the seeds and pulverize the pods in a food process or or a spice/coffee grinder.
- Combine the pulverized chiles and remaining ingredients. Store in an airtight container.
Nat's Note: If you have trouble finding pure citric acid, just leave it out, but be sure to use a squirt of lemon juice or a splash of vinegar when you use the dry seasoning.
Saturday 17th of December 2022
turn wet sriracha into dry sriracha. real sriracha pwder made from real sriracha. spread sriracha on parchment paper. put in dyhydrator until dry.
Monday 12th of April 2021
Gochugaru (Korean Red Chili Flakes, made without the seeds) might be a reasonable substitute. It comes in both fine-ground and coarse-ground variaties.
Friday 6th of April 2018
What can be used instead of citric acid? I'm alleric to citric acid and citrus
Tuesday 3rd of April 2018
Hello! Your recipe sounds great, but I don't have the dry chilis... can I use the red pepper flakes? If so, how much would I use? I don't have the acidic powder either... you recommended using a splash of lemon juice... I am making fish sticks... so maybe splash them a little before putting the rub on them? Thank you!
Tuesday 24th of September 2019
same question. i made actual sriracha with fermentation and never want to repeat the hot pepper burn on my hands even wearing gloves! but i think we need to know how many cups of pepper flakes.
Sunday 25th of December 2016
You say remove and grind/pulverizethe seeds from the dried chili peppers. What do you do with the chilis?
Also what type of dried chili peppers?
Sunday 8th of January 2023
@Max, Chilis look like arbol. Usually found in the mexican grocery section
Sunday 25th of December 2016
Thanks for catching that! I meant to say grind the pods and discard the seeds. And you can use any type of chilis. I used the small red ones that are shown in the photo. If you use larger chilis you'll have to adjust the number you grind.