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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.
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.
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.
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!
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.
- Strain mixture if desired. Pour into serving jars and keep in fridge.
Approximate Information for One Serving
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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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! 😊
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.
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.
The fermented version should last in the refrigerator for at least a few months. 🙂
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?
Hi there,
Finding many of your recipes wonderful as I embark on Whole30 for the first time..
Question … do you remove the seeds?
Thanks
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?
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!
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).
Without the vinegar, it won’t ferment the same way!
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?
You can find the peppers at most Asian markets.
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!
3 cups 🙂 Also, you can replace the salt with lemon juice and reduce the amount of coconut aminos!
I followed this link looking for the creamy seriracha sauce used on your egg roll bowl. I am not finding it. Can anyone help?
For the creamy chili sauce, you would mix this sriracha sauce with 1/4 cup of mayonnaise and some salt. 🙂
My family can not use aminos what could I use instead. We are on the SCD (specific carbohydrate diet). Thank you
Could you use cowhorn peppers? I’m having a hard time finding red jalapeños. I checked Kroger, Publix, and even a local produce market.
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.