Powders & Seasonings
1Line your Excalibur Dehydrator tray with a Paraflexx® sheet.
2Spread the Sriracha sauce evenly onto trays keeping it approximately 1/8”-1/4" thick throughout. Keep the sauce about 2 inches from the edges to avoid any run-off.
3Dry at 135º F for approximately 8-12 hours or until completely dry.
4Let cool completely and break sheet of dried sauce into pieces.
5Blend pieces of dried sauce in a high powered blender until it is a fine powder.