Dry Sriracha Seasoning Blend

 

Yield: about 1/4 cup

Ingredients:

• 25 small dried red chiles
• 1 Tablespoon coconut sugar
• 2 teaspoons sea salt
• 1/2 teaspoon garlic powder
• 1 teaspoon pure citric acid

Directions:

1. 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.
2. 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.

From Perry's Plate www.perrysplate.com