We are a popcorn family. We make at least one batch every day, so when a seasoning problem arises it matters. This is Sriracha Lime Salt: a simple, shelf-stable seasoning that combines Sriracha, lime, and salt to deliver that familiar spicy-tangy kick without any sogginess.
Sriracha is one of my kitchen staples. We use it on burgers, fries, rice, soups, falafel, salads—and yes, my second son even eats it on crackers. For a long time I also drizzled Sriracha directly on popcorn, which tasted great but had one serious flaw: the sauce made the popcorn at the bottom of the bowl soggy.
I avoid soggy popcorn at all costs. Often I skip butter entirely just to keep the kernels crisp. That preference created a small dilemma: enjoy Sriracha and risk soggy popcorn, or stick with plain salt and lose the heat?
Enter Sriracha Lime Salt. Inspired by a version in The Sriracha Cookbook, I added a touch of lime and found a perfect compromise. This seasoning delivers Sriracha flavor without the liquid, so you can sprinkle it on popcorn and more without compromising texture.
Sriracha Lime Salt is easy to make and wonderfully versatile. We use it liberally on popcorn, but it’s also excellent on fries, tater tots, cottage cheese, avocado cubes, eggs (hard-boiled, scrambled, or fried), and raw or steamed vegetables. Even simple celery sticks get more exciting with a pinch—maybe that’s just me, but I find it delightful.
For grown-ups, it works as a rimmer for tequila or margarita glasses. A friend of mine swore it made her tequila taste like a margarita without muddling—something I haven’t tried yet, but she loved it.
I recommend making a big batch. It stores indefinitely in an airtight container and makes a thoughtful, low-cost gift when jared and tied with a ribbon. Paired with a copy of The Sriracha Cookbook, it’s an especially nice present for chile lovers.
Sriracha Lime Salt
Rebecca Lindamood
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Ingredients
- 1 cup kosher salt
- 1 teaspoon lime juice
- 3 tablespoons Sriracha sauce
Instructions
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In a bowl, mix the kosher salt, lime juice, and Sriracha with a fork until the color and moisture are evenly distributed.
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Spread the seasoned salt in a thin, even layer on dehydrator sheets or a rimmed baking sheet if you plan to dry it in the oven.
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Dry in a dehydrator at about 125°F for 2–5 hours, depending on your machine, until the salt is completely dry.
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If you don’t have a dehydrator, preheat the oven to 350°F, then turn it off once it reaches temperature. Place the baking sheet inside with the oven door briefly open to set it, then close the door and let the salt dry for 2–3 hours.
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Remove the dry salt from the sheets. If it sticks to the pan, a metal spatula will lift it. The salt will likely be chunky; leave it as is or pulse briefly in a blender or grind with a mortar and pestle for a finer texture.
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Store the Sriracha Lime Salt in an airtight container at room temperature. It keeps indefinitely and is ready to use whenever you want Sriracha flavor without the liquid.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use and your preferred nutrition calculator.
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