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This Whole30 sriracha is totally Whole30 compliant and perfectly spicy and garlicky. Made in minutes with only a few ingredients, this Whole30 sriracha belongs in every Whole30 fridge for sure! Sugar-free and with zero preservatives, this Whole30 sriracha is fantastic fermented, as well, making it even healthier. 

Whole30 sriracha in a bottle

What Makes This Recipe So Good

You know what was a bummer? When I realized, during my very first Whole30, that every. sriracha. out there. had sugar.

I was stuck with Frank’s Red Hot if I wanted to spike my food with hot sauce, and, though I love a good vinegar-based hot sauce here and there, it just doesn’t cut it in Asian recipes, drizzled sloppily over zucchini noodles, stirred into my Whole30 Instant Pot pho… Nope, you gotta have sriracha for that.

Red jalapeno peppers

But I’d always thought of homemade sriracha as beyond me. Like, what even happens that creates such magic? Surely I’m no alchemist, and I’d leave my green-capped bottle for day 31.

And then I looked up a few non-Whole30 sriracha recipes and realized it was simple AF and changed our lives forever with one whir of the blender.

Whole30 sriracha in blender

How To Make It

First, you blend up an absolute load of red jalapeño peppers with some garlic and a bit of coconut aminos (for a bit of that natural sweetness that you always see in other sriracha recipes). You can let it ferment for a few days, because gut health is kind of my obsession, or funnel it straight into jars. Then? Drizzle freely and often, taste test directly from the spoon, curse me later. Thank me later.

And I feel like that description leaves me with no reason to convince you on the Whole30 sriracha itself: spicy, garlicky, and that spicy garlickiness balanced with the teeny tiniest bit of natural coconut amino sweetness. It’s not as shockingly hot as you might think it’d be, and it goes positively beautifully in dishes like my Whole30 egg roll in a bowl or Whole30 lettuce wraps. It makes a ton, too, and for something like $2.19!

Whole30 sriracha in jar

Yeah… $2.19 for two giant bottles of Whole30 sriracha. Whole30 sriracha that’s fresher and healthier (especially if you ferment it) than any other sriracha out there. $2.19 for Whole30 sriracha that’s positively heavenly with the garlic and the chiles and the Whole30 compliance. Drizzle it on eggs, on simple stir-fried chicken, on all the veggies ever.

You just need this Whole30 sriracha in your life (and permanently in your fridge). And considering how insanely easy and cheap it is to make, you’ve got no excuses, sister.

Whole30 sriracha written on counter

To make this Whole30 sriracha, I used…

Recipe By: Cheryl Malik
4.95 from 36 votes

Whole30 Sriracha (Vegan, Paleo, Sugar Free, Fermented)


Prep 5 minutes
Cook 0 minutes
Total 5 minutes
This Whole30 sriracha is totally Whole30 compliant and perfectly spicy and garlicky. Made in minutes with only a few ingredients, this Whole30 sriracha belongs in every Whole30 fridge for sure! Sugar-free and with zero preservatives, this Whole30 sriracha is fantastic fermented, as well, making it even healthier. 
24

Ingredients

  • 1 ½ pound red jalapeno peppers stems cut off
  • 6 cloves garlic peeled
  • ¼ cup coconut aminos
  • 1 tablespoon kosher salt
  • ½ cup distilled white vinegar

Instructions

If Fermenting

  • Place all ingredients except vinegar in a high-speed blender. Pulse a couple times to chop, then turn blender on. Increase speed to high and blend until mixture is completely smooth and liquid.
  • Pour mixture into a large glass jar. Cover mouth of jar with a kitchen towel and wrap a rubber band around the mouth to secure it. Place jar in a cool, dark location for 3 to 5 days, stirring once a day. By day 3-5, the mixture will begin to bubble and ferment. When you see these bubbles, transfer mixture back to blender and add white vinegar.
  • Blend again until very smooth, then strain mixture if desired. Pour into serving jars and keep in fridge.

If Not Fermenting

  • Place all ingredients in a high-speed blender. Pulse a couple times to chop, then turn blender on. Increase speed to high and blend until mixture is completely smooth and liquid.
  • Strain mixture if desired. Pour into serving jars and keep in fridge.
 
Recipe yields approximately 3 cups, or 24 2-tablespoon servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 24. Result will be the weight of one serving.

Approximate Information for One Serving

Serving Size: 1servingCalories: 16calProtein: 1gFat: 1gSaturated Fat: 1gSodium: 350mgPotassium: 94mgTotal Carbs: 3gFiber: 1gSugar: 2gNet Carbs: 2gVitamin A: 270IUVitamin C: 41mgCalcium: 6mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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75 Comments

  1. I couldn’t find red jalapeños so I used red fresno chilies. The recipe was very easy and the result is delicious! Not real spicy.5 stars

    1. Avatar Jessica | 40 Aprons Team says:

      Thanks for sharing that helpful tip! So glad you loved it, Joyce! 🙂

  2. Avatar Coral Manor says:

    How long will this last in the refrigerator?

    1. Molly | 40 Aprons Team Molly | 40 Aprons Team says:

      Refrigerated in an airtight container, it should keep for 4 weeks or so!

  3. I’m allergic to garlic. Could shallots be used in place of it?

    1. Molly | 40 Aprons Team Molly | 40 Aprons Team says:

      We haven’t tested that out, so I can’t promise the outcome, but shallots are a good garlic alternative!

  4. Avatar Brooke Borrayo says:

    I just got done making this recipe. It came out very thick and hot. I’m wondering if I needed to remove the seeds from the jalapeños? And I also notice that Sky Valley Sriracha includes sugar and water in their ingredients, maybe adding some sweetener of your choice like Monk fruit would improve the flavor.4 stars

    1. Megan | 40 Aprons Team Megan | 40 Aprons Team says:

      Adding a sweetener would make the sriracha not compliant for Whole30. If you’re not on a round, you’re welcome to add a sweetener if you like! And yes, definitely remove the seeds if you’d prefer a milder sriracha.

  5. So easy and so good! I’ve never been able to find red jalapeños so I just use green and it’s delicious!5 stars

    1. Megan | 40 Aprons Team Megan | 40 Aprons Team says:

      Thank you so much, Rachel! So glad you enjoy this recipe so much. 🙂

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