Cut the tops off the peppers, and peel out the seeds and membranes. Finely dice the peppers.
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.
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.
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.
If fermenting: Let the jar sit at room temperature for 3 days, and then move to the fridge.
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.
Recipe by Wellness Mama® at https://wellnessmama.com/120843/sriracha-recipe/