Add Siracha & Chillies Spice Recipe

Toast and cool whole components (if using whole chiles or seeds)

If you started with whole dried chiles or sesame seeds, warm a dry skillet over medium-low heat. Add the dried chile flakes or whole chiles and sesame seeds in batches and toast, stirring constantly, for 1–2 minutes until fragrant but not scorched. Remove immediately and let cool on a plate.

Grind/blend to desired texture

Place the toasted and cooled chile flakes (or un-toasted flakes if you skipped toasting) into a spice grinder or high-speed blender. Pulse 4–8 times to break down some flakes — leave some texture for visual interest. Transfer to a mixing bowl.

Combine powdered spices

Add smoked paprika, cayenne, garlic powder, onion powder, white pepper, black pepper, fine sea salt, dried lime powder (or citric acid), and brown sugar to the chile mixture. Stir thoroughly until evenly distributed.

Incorporate toasted sesame

Add the ground toasted sesame seeds and fold into the spice mix. The sesame adds a nutty note and slight texture—ensure it is evenly dispersed.

Adjust texture and balance

Taste a small pinch (be careful — it’s spicy). Adjust salt, sugar, or lime/citric acid in 1/4-teaspoon increments to balance heat and acidity. If the mix is too coarse, pulse once or twice more in the grinder to reach your preferred texture.

Store

Transfer the finished spice blend to an airtight jar. Store in a cool, dark place up to 3 months for best flavor. Label with the date.

Warm the oil gently in a small saucepan over low heat until just warm (do not let it smoke). Remove from heat.

Whisk in the Sriracha sauce until fully incorporated. Taste and add a pinch of the prepared spice blend if you want extra smokiness or heat.

If using, add the thinly sliced fresh red chile to the warm oil and let steep for 10–15 minutes to infuse flavor. Strain if you want a clear oil, or leave the slices in for visual appeal.

Cool to room temperature, then transfer to a small jar. Use within 2 weeks refrigerated, or 1 month refrigerated if oil and chiles are well-sanitized and covered.