The question is not, “Why would you make sriracha leather?” Instead, it is, “Why would you not make sriracha leather?” Sriracha enthusiasts abound, and the sauce has gained immense popularity in recent years, with more and more brands creating their own versions. The version served in the United States consists of chile peppers, sugar, garlic, vinegar and salt. Turning it into a leather intensifies the flavor.
YIELD 3 sauce leathers or 24 coins
ZEST FACTOR Medium–hot
PREP TIME 5 minutes
COOK TIME 6 hours
3 cups of your favorite sriracha
1. Spread the sriracha over dehydrator leather trays or drying sheets to ¼-inch thickness each with 1 cup sauce per sheet. (I use a spoon to spread it out as evenly as possible.) As an alternative, use 1 tablespoon at a time and create small circles of sriracha to make easy-to-use, single-serving “sriracha coins,” which are great meal additions.
2. Dehydrate at 130°F for 4–5 hours, or until the leather peels away from the tray easily. You might need to use a knife to get along the edges.
3. Flip the leather and dehydrate for 2 hours, or until completely dry.
4. Cool a bit, then roll the leather up. Enjoy now, or wrap in plastic wrap and store in a cool, dry place. It will keep for 6 months or longer.
This recipe is taken from The Spicy Dehydrator Cookbook by Michael Hultquist, Page Street Publishing Co., 2018. Photos by Patty Hultquist.
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