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.
  2. Finely dice the peppers and garlic.
  3. Put the peppers, garlic, salt, vinegar, fish sauce, and coconut aminos into a large food processor.
  4. Add the tomato paste and raw honey and puree.
  5. Transfer to a small saucepan and bring to a simmer.
  6. Simmer for 10-15 minutes until slightly reduced and thicker. Taste and add more vinegar, sweetener, or coconut aminos if needed.
  7. Transfer to a quart size mason jar and store in the refrigerator, using as needed.
  8. For fermented sriracha: Stir the whey into the jar with the sriracha sauce.
  9. Let the jar sit at room temperature for 3 days, and then move to the fridge.Fermenting will extend the shelf life by about a month and provide a deeper flavor.


For some flavor variations:

  • Use pineapple juice instead of vinegar for a sweeter sauce and omit the sweetener
  • Use any red pepper you'd like to achieve your preferred spiciness level. Even sweet red peppers can be used (omit sweetener completely) for a non-spicy version with great flavor

Courses Condiment

Cuisine Asian

Nutrition Facts

Serving Size 1 tsp

Amount Per Serving

% Daily Value

Sodium 10 mg


Total Carbohydrates 0.1 g


Sugars 0.1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Wellness Mama® at