Comments on: Dry Sriracha Seasoning Recipe

By: Natalie Perry

Natalie Perry — Wed, 30 Apr 2025 18:00:50 +0000

In reply to Leesa. Hi Leesa! I'd start with 1/2-1 teaspoon if you like it spicy and work up from there.

By: Leesa

Leesa — Thu, 17 Apr 2025 21:31:43 +0000

Oh my heavens!!!!!!!! This looks like the exact thing I have been looking for to use as a seasoning for rice. If I was going to use this to season 2 cups white rice, how much seasoning do you think I should start with to get the right spiciness (we love SPICY, lol) I'm not much of a cook, that's why I'm asking. I'm going to go online right now to buy the dried chiles, so I will await your reply with baited breath. Love the site!

By: Bill

Bill — Mon, 09 Jan 2023 00:01:08 +0000

In reply to Max. @Max, Chilis look like arbol. Usually found in the mexican grocery section

By: Bill

Bill — Sat, 17 Dec 2022 17:52:34 +0000

turn wet sriracha into dry sriracha. real sriracha pwder made from real sriracha. spread sriracha on parchment paper. put in dyhydrator until dry.

By: Ken

Ken — Mon, 12 Apr 2021 08:24:26 +0000

Gochugaru (Korean Red Chili Flakes, made without the seeds) might be a reasonable substitute. It comes in both fine-ground and coarse-ground variaties.

By: Natalie Perry

Natalie Perry — Tue, 24 Sep 2019 20:38:13 +0000

In reply to karen. You can substitute 2 Tablespoons of crushed red pepper flakes, but the texture won't be quite as uniform. Also, it will be spicier because it will contain the seeds from the chilis. Unless you want to pick them all out. :)