Lacto-fermented Sriracha Recipe
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.
Servings: 96 servings
Calories: 7kcal
Equipment
Ingredients
- 1 ½ lb red Fresno chili peppers (or other peppers of choice)
- 8 cloves garlic
- 1 ½ tsp sea salt
- ⅓ cup apple cider vinegar (or white vinegar)
- 2 TBSP fish sauce
- 2 TBSP tomato paste
- 3 TBSP raw honey (or coconut sugar, or 10 drops liquid stevia)
- 1 TBSP coconut aminos
- 2 TBSP whey (optional)
Instructions
- Cut the tops off the peppers, and peel out the seeds and membranes.
- Finely dice the peppers and fresh garlic.
- Put the peppers, garlic, salt, vinegar, fish sauce, and coconut aminos into a large food processor.
- Add the tomato paste and raw honey and puree the solids.
- 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 to a quart size mason jar and store in the refrigerator, using as needed.
Fermented Sriracha Sauce
- For fermented sriracha: Stir the whey into the glass jar with the sriracha sauce.
- Let the jar sit at room temperature for 3 days, and then move to the fridge. If your house is very warm the fermentation time may be a little shorter. This fermentation process extends the shelf life by about a month and provides a deeper flavor.
Notes
- Use pineapple juice instead of vinegar for a sweeter sauce and omit the sweetener
- Store in an airtight container in the fridge. A Mason jar works well for this.
- This recipe yields about 2 cups of sriracha sauce.
Nutrition
Serving: 1tsp | Calories: 7kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Cholesterol: 0.5mg | Sodium: 73mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg