Dehydrated Sriracha and Quickled (quick-pickled -- get it?) Jalapenos
Dehydrated sriracha adapted from Tasting Table's Sriracha Powder
Dehydrated sriracha:
  • 2 T. sriracha
Quickled jalapenos:
  • 2 jalapenos
  • 1 T. kosher salt
  • 1 T. sugar
  • White wine vinegar
Dehydrated sriracha:
  1. Preheat oven to 200 degrees.
  2. Spread sriracha (if you can't find this at your grocery, it's on amazon here) on parchment paper and get it as thin as you possibly can. The first photo that follows this recipe shows the totally flat and skinny sriracha I used.
  3. Bake for about 2 hours until it looks like the second photo that follows this recipe -- flat and dry.
  4. Bending the parchment paper, crack up the dried sriracha until it makes small flakes you can sprinkle on anything -- but it's absolutely perfect sprinkled onto or stirred into greek yogurt on a taco bar, but doesn't suck on breakfast tacos, either.
  5. Store in an airtight container somewhere cool and dark.
Quickled jalapenos:
  1. Slice jalapenos as thinly as you can. Toss with salt and sugar and cover with white vinegar. Cover with plastic wrap and let them sit for at least 30 minutes, and as long as overnight. They'll keep in the fridge for a week or so (if they last that long).
  2. When you're finished with the jalapenos, save the vinegar! It will be spicy and tangy. Basically, exactly how you would expect the combination of jalapenos and vinegar to taste. But also fantastic on salads and mexican food in place of lime juice or vinegar, when you're looking for an extra kick.
Recipe by leighto-greato at