Hot Sauce 'Fruit' Roll-Up
Added 2025-07-06 08:00:07 +0000 UTC475g Sriracha (or any THICK Hot Sauce)
For the sherbet coating:
50g caster sugar
10-12g citric acid (baking grade)
¼-½ tsp bicarbonate of soda (adjust to desired fizz)
Method:
Make the Roll-Up Base
Start by pouring the Sriracha directly onto a tray lined with a silicone baking mat. Using a spatula, spread the hot sauce into a smooth, even layer around 2-3mm thick. The sauce should be thick enough to hold shape but not so much that it won’t dry evenly.
Dry the Hot Sauce
Place the tray in a low oven set to 70ºC (or as low as your oven will go). If your oven doesn’t have a fan setting, prop the door open slightly with a wooden spoon to allow moisture to escape. Dry for 4-8 hours, or until the Sriracha is no longer sticky and peels away in one firm, flexible sheet.
Cut and Taste
Once cool enough to handle, peel off the sheet and cut into long strips using scissors or a sharp knife. Make sure you give it a taste to prepare yourself, they are intense but you should get that signature Sriracha kick in a chewy, fruit-leather style format.
Optional Sherbet Coating
To finish with a fizzy twist, make a quick sherbet powder. In a bowl, combine the caster sugar, citric acid, and bicarbonate of soda. Toss the hot sauce strips through the sherbet to coat lightly and evenly.
Roll and Store
Roll up the coated strips tightly. Store in an airtight container or jar for maximum flexibility and shelf life. These Hot Sauce Roll Ups are such a fun little thing to make whenever you’re craving something sweet, spicy, and a little bit nostalgic.
Enjoy dudes! 🤘
