Toss all ingredients together in a bowl using a fork until the mixture is even in colour and moisture.

Spread out the salt on dehydrator sheets or a rimmed baking sheet (if using the oven.) Try to get the salt in as thin a layer as possible.

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Dry in a dehydrator at 125°F (if the dehydrator has a temperature selection function, otherwise, just turn it on.) for 2-5 hours (depending on your dehydrator) until the salt is bone dry.

*If you do not have a dehydrator, preheat the oven to 350°F. When the oven has reached full temperature, turn it off, open the door to the oven just long enough to put the baking sheet in the oven and close the door. Let the salt sit in the oven until dry, about 2 to three hours.

If you use a dehydrator sheet, the salt should come up very easily. If you use a baking sheet, the salt will most likely stick to the pan a bit. Don't despair. A metal spatula will pry up all your Sriracha Lime goodness.

Leave as is -it will be chunky- or break up briefly in a blender or mortar and pestle. Store in an airtight container indefinitely at room temperature.