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Sriracha Salt

['1 to 2 tablespoons sriracha sauce', '1 cup unrefined sea salt']

Stir the chile sauce and the salt together thoroughly. Spread it out into a thin layer on a dry baking sheet and set in the sun for 1 to 2 days, until dry. Alternatively, you can dry it in a dehydrator, or in an oven set at 100°F overnight, until dry. When completely dry, break up any clumps with your fingers or a spoon, and transfer it to a container with a tight-fitting lid.
You can use any chile or hot sauce you like for this recipe. My favorite is Green Tabasco!

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