Line your Excalibur Dehydrator tray with a Paraflexx® sheet.
Spread the Sriracha sauce evenly onto trays keeping it approximately 0.3cm - 0.6cm thick throughout. Keep the sauce about 5cm from the edges to avoid any run-off.
Dry at 57°C for approximately 8-12 hours or until completely dry.
Let cool completely and break sheet of dried sauce into pieces.
Blend pieces of dried sauce in a high powered blender until it is a fine powder.