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Home Blog Cooking Basics

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

Cheryl Malik
Cheryl Malik Posted: 02/08/18 Updated: 05/15/22
4.95
/5
72 Comments
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DF Dairy Free GF Gluten Free P Paleo V Vegan VG Vegetarian 30 Whole30

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Whole30, vegan, and fermented sriracha in a blender and in a glass jar.

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…

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Whole30 sriracha in a bottle
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. 
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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.

Notes

  • 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.

Nutrition Information

Serving: 1serving, Calories: 16kcal, Carbohydrates: 3g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 350mg, Potassium: 94mg, Fiber: 1g, Sugar: 2g, Vitamin A: 270IU, Vitamin C: 41mg, Calcium: 6mg, Iron: 1mg, Net Carbs: 2g

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.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

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.

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  1. Imane Hmada says

    Posted on 8/8/22 at 12:57 pm

    How long before it expires?5 stars

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 8/9/22 at 8:29 pm

      If you refrigerate it in an airtight container, it should keep for 4 weeks or so!

      Reply
  2. L Mac says

    Posted on 6/15/22 at 11:12 am

    Hey, this seems so simple! Just making sure I did it correctly, you left all the seeds and middle of the pepper, these were not removed before blending?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 6/15/22 at 11:17 am

      We did leave them in, but you can remove them first if you’d like – that’ll make the sriracha a little less hot!

      Reply
  3. Brittany says

    Posted on 6/2/22 at 11:02 pm

    Hmm what could someone replace the vinegar for?

    Thx!

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 6/6/22 at 9:22 pm

      Vinegar is ideal for the fermentation, but you could also use lemon juice. This would affect the flavor and shelf life, though.5 stars

      Reply
  4. Barbara Hayes says

    Posted on 4/3/22 at 4:22 am

    I’m just starting a whole 30 and came across your recipe. It seems easy to do but I’m wondering how long will it keep for in the fridge and would fermenting it extend the shelf life.

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 4/5/22 at 8:37 pm

      It will keep in the fridge for a couple weeks!5 stars

      Reply
  5. Vicki says

    Posted on 3/15/22 at 9:31 pm

    AF? Did you seriously use a euphemism for the F word in a recipe description? That’s just not appropriate. Recipe is good but I’m not a fan of vulgarity when trying to find recipes.4 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 3/20/22 at 3:30 pm

      Glad you enjoyed the recipe, Vicki! Recipes are written in a relatable tone so they’re enjoyable and easy to read, as well as easy to follow and make at home. We’re sorry you found that abbreviation offensive, but appreciate the feedback.5 stars

      Reply
      • Lena says

        Posted on 5/6/22 at 1:32 pm

        This made me want to read through the full recipe more than anything else, after skimming. I appreciate both the euphemisms and straight use of vulgarity when describing delicious food. Keep up the great work.

  6. Gina says

    Posted on 8/5/21 at 4:31 pm

    Has anyone tried canning this sauce? Is it possible?

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 8/9/21 at 2:19 pm

      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/.5 stars

      Reply
  7. Meg says

    Posted on 8/2/21 at 9:18 pm

    This was easy and spicy, just right!5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 8/3/21 at 10:15 pm

      So glad you enjoyed it!5 stars

      Reply
  8. Victoria says

    Posted on 7/2/21 at 4:47 pm

    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.5 stars

    Reply
  9. Tuart says

    Posted on 1/22/21 at 11:17 am

    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!5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/25/21 at 9:36 am

      Thanks for sharing your experience! 🙂5 stars

      Reply
  10. Stacia Bell says

    Posted on 1/12/21 at 8:21 pm

    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?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 1/14/21 at 12:05 pm

      There will be a slight difference, but those should still work!5 stars

      Reply
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