Whole30 Sriracha (Paleo, Vegan, Sugar Free, Fermented)
Posted: 02/08/18
Updated: 05/15/22
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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)
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.
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 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.
How long before it expires?
If you refrigerate it in an airtight container, it should keep for 4 weeks or so!
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?
We did leave them in, but you can remove them first if you’d like – that’ll make the sriracha a little less hot!
Hmm what could someone replace the vinegar for?
Thx!
Vinegar is ideal for the fermentation, but you could also use lemon juice. This would affect the flavor and shelf life, though.
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.
It will keep in the fridge for a couple weeks!
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.
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.
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.
Has anyone tried canning this sauce? Is it possible?
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/.
This was easy and spicy, just right!
So glad you enjoyed it!
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.
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!
Thanks for sharing your experience! 🙂
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?
There will be a slight difference, but those should still work!