To learn more about this recipe, see our related story, Park Slope Ranch, in our New York City edition.
Recipe adapted from Dale Talde, Talde, Brooklyn, New York
Yield: 1½ tablespoons
Cook Time: 1 hour, 20 minutes
2 tablespoons Sriracha sauce
Preheat the oven to 200°. Spread the Sriracha in a thin layer on a silpat-lined baking sheet and place in the oven. Dehydrate until completely dried, about 1 hour, 20 minutes. Remove the baking sheet from the oven and set aside to cool at room temperature. Place the cooled Sriracha in a plastic bag and crush until finely ground. Use in tiny amounts as a garnish. (The dehydrated Sriracha is wildly intense.)
TT Tip: At Talde, the sriracha powder is folded into a homemade ranch dressing to make sri-rancha. Try it at home folded into store-bought ranch dressing, sprinkled atop deviled eggs or stirred into soup.
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