Go Back
+ servings
Whole30 sriracha in a bottle
Print

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. 
Course Condiment
Cuisine Asian, Asian / American, Paleo, Vegan, Whole30
Keyword fermented, paleo, sriracha, sugar-free, vegan, whole30
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 24
Calories 16kcal
Author Cheryl Malik

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

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