Homemade Sriracha Sauce Recipe

Lacto-fermented Sriracha Recipe



Yield 2 cups

A delicious spicy Sriracha recipe without the refined sweeteners (and a sweetener-free option) and an added optional ferment that extends shelf life and improves the nutritional profile.



  1. Cut the tops off the peppers, and peel out the seeds and membranes. Finely dice the peppers.
  2. Peel and mince the garlic, and put into a large food processor with the peppers, salt, vinegar, fish sauce, and coconut aminos. Add the tomato paste and raw honey and completely puree.
  3. Transfer to a small saucepan and bring to a simmer. Simmer for 10-15 minutes until slightly reduced and thicker. Taste and add more vinegar, sweetener or coconut aminos if needed.
  4. Transfer the sriracha into a quart size mason jar and stir in the whey. This step is optional and it can be put in the fridge at this point and used within about 2 weeks. Fermenting will extend the shelf life by about a month and provide a deeper flavor.
  5. If fermenting: Let the jar sit at room temperature for 3 days, and then move to the fridge.
  6. Use anywhere you would usually use sriracha!


For some flavor variations: Use pineapple juice instead of vinegar for a sweeter sauce and omit the sweetener. Substitute any other red pepper if desired. Even sweet red peppers can be used (omit sweetener completely) for a non-spicy version with great flavor.

Courses Condiment

Cuisine Asian

Recipe by Wellness Mama® at