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
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.
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.
So here’s how making Whole30 sriracha works: 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!
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.
To make this Whole30 sriracha, I used…
Whole30 Sriracha (Vegan, Paleo, Sugar Free, Fermented)
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.
Notes
- Strain mixture if desired. Pour into serving jars and keep in fridge.
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Gina says
Has anyone tried canning this sauce? Is it possible?
Anna Claire | 40 Aprons Team says
We haven’t tried canning this recipe, but would love to know how that turns out if you try it! Here’s a link to our Corn Relish recipe that may help with the preserving process: https://40aprons.com/corn-relish/.
Meg says
This was easy and spicy, just right!
Anna Claire | 40 Aprons Team says
So glad you enjoyed it!
Victoria says
I just want to thank you for this recipe and so many others that I have gotten from this site! They have all become family favorites.
Tuart says
Doing the Whole30 thing (5x) and found a few recipes that called for a dash of sriracha so I made my own!… I couldn’t find red peppers so just used green jalapenos. Added a poblano (roast it!!) to keep heat in check and a date for an extra bit of sweet as well as half a green bell pep. I may have over processed the peppers (ended up with more solid than liquid?). Let is sit for 5 days and added my vinegar (apple and white).
It may not be specifically sriracha but it is a very delightful salsa verde.
Please note: Dont throw away the solids… they make a very nice relish!
Savannah | 40 Aprons Team says
Thanks for sharing your experience! 🙂
Stacia Bell says
I can’t seem to find red jalapenos anywhere. Could I substitute with red chiles or green jalapenos or will the taste be too different?
Savannah | 40 Aprons Team says
There will be a slight difference, but those should still work!
Karin Hensley says
This looks amazing as I’m about to start whole30 in Sunday. My question is…why no vinegar pre-fermentation? We make kombucha and kraut at home…is the salt what starts the fermentation here? Thanks! 😊
Savannah | 40 Aprons Team says
The sugars in the coco aminos aid the fermentation, just like the sugar does in the kombucha. It’s not the sharp taste we’re going for in this sriracha, just the added benefit of fermentation, which is why we let it happen on its own.
Kait says
Super eager to try this!
I plan on doing the fermented version. How long will it last in the fridge? I know the W30 ketchup is only supposed to last 2wks.
Savannah | 40 Aprons Team says
The fermented version should last in the refrigerator for at least a few months. 🙂
Karin Hensley says
This looks amazing and I plan on making this in the next couple days before I start whole30. I was wondering if anyone had roasted the peppers before blending. Does this affect the fermentation?
Vicky Frousakis says
Hi there,
Finding many of your recipes wonderful as I embark on Whole30 for the first time..
Question … do you remove the seeds?
Thanks
Kristine says
Haven’t made this yet but excited to try it! Does the flavor differ if it’s fermented vs regular? I’m assuming the fermented version will taste a lot tangier, but which method yields a flavor that’s closest to the real Sriracha?
Amelia Camurati says
The fermented version will be closest because Sriracha you get from the store is also fermented. The flavor will be less tangy without the fermenting process. It takes a little longer but I promise it’s worth it!
James says
So for those of us that want to do this without vinegar, (any vinegar – red,white, ACV, balsamic), what do think about using Lime/Lemon juice instead? Since I have a spouse who does not like any vinegar on anything, I have learned to cook most of my dishes using citrus (Lemons/limes).
Amelia Camurati says
Without the vinegar, it won’t ferment the same way!
Roy says
When fermenting do I use a lid or just use the towel and rubber band? And also is the vinegar necessary or is there some substitute?
Amy says
You can find the peppers at most Asian markets.
Kat says
Is there any way to make this low sodium? Also, how many servings does this produce? These levels (sodium) are way out of what I can have.
Thanks!
Savannah | 40 Aprons Team says
3 cups 🙂 Also, you can replace the salt with lemon juice and reduce the amount of coconut aminos!
Angela says
I followed this link looking for the creamy seriracha sauce used on your egg roll bowl. I am not finding it. Can anyone help?
Cheryl Malik says
For the creamy chili sauce, you would mix this sriracha sauce with 1/4 cup of mayonnaise and some salt. 🙂
Alex says
My family can not use aminos what could I use instead. We are on the SCD (specific carbohydrate diet). Thank you
Kayla says
Could you use cowhorn peppers? I’m having a hard time finding red jalapeños. I checked Kroger, Publix, and even a local produce market.
Cheryl Malik says
Any variation of pepper will work. You may not end up with the same flavor I ended up with, but any pepper will definitely work.
Susan says
I made it the first time without fermenting. Now on my second batch, it has been sitting for 5 days, no bubbles. Does it always bubble? I think I am going to add the vinegar today anyway.
Staci says
I was having a hard time finding red jalapeños, BUT Trader Joe’s actually sells a hot sauce that is just red jalapeños, distilled vinegar, and salt (called Jalapeño Pepper Hot Sauce). I popped the top off, poured it into a cup, added crushed garlic and coconut aminos, stirred, and poured it back in the bottle. It’s awesome. Thanks for the recipe!
Cheryl Malik says
Love that!!
Sierra Mansini says
How many ounces of the jalapeno pepper sauce did you use?
Amanda Aguilar says
Thank you so much for this comment! I ended up doing this and it turned out so tasty!
Cheryl Malik says
Happy to help!
Emily Giordano says
Hey Amanda can you please explain how you recreated this with the TJ bottle? I’m trying to figure out how much coco aminos and garlic you would add in relation the amount in the bottle – I rarely cooked prior to this W30 round so unless the instructions are specific I am so lost, lol! Thank you so much in advance!! 🙂
Kimberly says
Why fermenting? Does it last longer or is it just the benefit of fermenting? Also, I am trying to avoid white distilled vinegar because of the corn component-does apple cider vinegar work in it’s place? I am wanting to make your Bang Bang Shrimp recipe!!!
Cheryl Malik says
Both! It lasts forever once it’s fermented but I mostly do it for the bonuses of fermentation. You can definitely use ACV in place of the white vinegar!
Laura says
What if i cannot find red jalapenos? Could i use green?
Amelia Camurati says
The red jalapeños give the sauce the traditional bright red color, but the flavor would be similar with green.
Jess says
This looks delightful! Just used store bought sauce and was thinking, “man, I’d love a Whole30 compliant sauce for the food freedom journey,” then I stumbled on your sushi post. Can’t wait to try – you have wonderful recipes!
Sherri D says
Sounds wonderful….can this sriracha be frozen? I’m not sure I could use a whole batch in a month or two.
Amelia Camurati says
This can be frozen for up to a year!
Madelyn says
I know it’s optional, but do you prefer yours stained?
Cheryl Malik says
We never strain ours!
Christine says
How long will it keep in the fridge?
Cheryl Malik says
Quite a long time! I wouldn’t recommend this but I swear we had a batch in our fridge for a couple months at one point – ha!
Amy says
Super silly question here…
Where do you find red jalapeno peppers? I live in Michigan.
Cheryl Malik says
I find them at the regular grocery store! My Krogers always have them. You can also try an international market if you have no luck at the grocery.
Rachel Delcoco says
Hi Cheryl! Not to be weird but which Kroger in Memphis can you find these at? I shop at the one on Mendenhall and didn’t see any. Sprouts didn’t have any either. I can always go to the International Market in Cordova but was hoping to avoid the drive from East Memphis!
Robin says
What are your directions for fermenting this? It looks fantastic!
Cheryl Malik says
Fermentation directions are in step #1 🙂