Pondering my “50 Uses for Sriracha” list, which I hope to post soon, I devised a Sriracha salt that would be delightful if sprinkled over edamame, served with a cheese plate, dusted on caramel desserts, and of course, on the rim of a margarita. I concocted this cocktail for TSB a few weeks ago, when she offered to make dinner if I provided the watermelon margaritas. The only melons I could procure were honeydew, but we were pleasantly surprised by the results. Best to make the salt a day ahead to ensure ample drying time.
Sriracha Salt
1 tablespoon Sriracha
1/4 cup kosher salt
Mix Sriracha and salt until uniform in color and consistency.
Spread as thinly as possible and allow to dry overnight.
Melon Margarita
1Â ounce honeydew, pureed
1-1.5Â ounces silver tequila
1Â ounce triple sec
3/4Â ounce lime juice
1/2Â ounce agave nectar
Combine all ingredients, shake with ice and serve in salt-rimmed glass.
Hey wait! Shouldn’t I have been called in to taste test this then? Although the ones we made that night were amazing. Way better than the mango margs I made the other night with a chili salt rim which had none of that belly fire I like so much.
I’ll have to make Sriracha salt AND firewater tequila to have on hand.
And you’re right – on edamame. . . yowza!!
Now I want a drink
wow. this sounds delicious… a little spicy salt!
This was damn tasty – the margarita was such a delicious little treat, but I think I like it better with the fire water tequila. That back of the throat burn is what it’s all about. Would it be too much to do both?
Rogue, It was the chipotle infused tequila you tried it with the first time, and whether or not that would be too much with the Sriracha salt is up to you. We can certainly give it a try.