Make Whole30 Sriracha (Vegan, Sugar-free)

This Whole30 sriracha is appropriately hot and garlicky while being Whole30 compliant. This Whole30 sriracha is made in minutes with only a few ingredients and belongs in every Whole30 fridge! This sriracha is sugar-free and preservative-free, and it’s also wonderfully fermented, making it even healthier.

Why Is This Recipe So Delicious?

What was the biggest letdown? During my first Whole30, I realized that every. sriracha. out there. sugar was present

If I wanted to use hot sauce, I had to use Frank’s Red Hot, and while I enjoy a nice vinegar-based hot sauce now and again, it just doesn’t cut it in Asian cuisine, sprinkled haphazardly over zucchini noodles. No, you’ll need sriracha for that.

But I’d always assumed that making homemade sriracha was out of my league. What exactly happens to cause such enchantment? I’m not an alchemist, therefore I’d put my green-capped bottle away till day 31.

Then I searched up a few non-Whole30 sriracha recipes and realized how easy it was to make and how one whizz of the blender might transform our lives forever.

How Do You Make Whole30 Sriracha ?

To begin, puree a large number of red jalapeno peppers with some garlic and coconut aminos (for a bit of that natural sweetness that you always see in other sriracha recipes). Because gut health is one of my obsessions, you can either let it ferment for a few days or funnel it right into jars. Then? Drizzle liberally and frequently, tasting immediately from the spoon and cursing me later. You’ll thank me later.

And I don’t think I need to persuade you about the Whole30 sriracha: hot, garlicky, and balanced with the tiniest hint of natural coconut amino sweetness. It also makes a lot of food for only $2.19!

Yeah… Two big bottles of Whole30 sriracha cost $2.19. Whole30 sriracha is fresher and healthier than any other sriracha on the market (particularly if fermented). $2.19 for Whole30 sriracha, which is positively divine with garlic, chilies, and Whole30 compliance. Drizzle it on eggs, stir-fried chicken, and any and all vegetables.

This sriracha is all you need in your life (and permanently in your fridge). You have no excuses, sister, given how simple and inexpensive it is to create.

Whole30 Sriracha

This Whole30 sriracha is appropriately hot and garlicky while being Whole30 compliant. This sriracha is made in minutes with only a few ingredients and belongs in every Whole30 fridge! This sriracha is sugar-free and preservative-free, and it’s also wonderfully fermented, 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 For Whole30 Sriracha

Fermentation

1. In a high-powered blender, combine all ingredients except the vinegar. To chop, pulse a few times, then turn on the blender. Blend at high speed until the mixture is entirely smooth and liquid.
2. Fill a big glass jar halfway with the mixture. Cover the mouth of the jar with a kitchen towel and secure it with a rubber band. Place the jar in a cold, dark place for 3 to 5 days, stirring once. The mixture will start to bubble and ferment by day 3-5. Return the mixture to the blender and add white vinegar when bubbles appear.
3. Blend until completely smooth, then strain as desired. Refrigerate after pouring into serving jars.

If You Aren’t Fermenting

1. In a high-powered blender, combine all of the ingredients. To chop, pulse a few times, then turn on the blender. Blend at high speed until the mixture is entirely smooth and liquid.

Notes

• If desired, strain the mixture. Refrigerate after pouring into serving jars.

This recipe makes about 3 cups, or 24 2-tablespoon servings. Your desired portion sizes will determine the number of servings.

The nutritional values provided are for one serving of the components mentioned, without including toppings. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 24. The weight of one serving will be the result.

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