Sriracha Sauce

Servings: Multiple


1.5 lbs. of fresh Red Jalapeno Peppers

8 Cloves of Garlic (peeled and smashed)

1/3 C. of Apple Cider Vinegar

3 Tbsp. of Tomato Paste

3 Tbsp. of Walden Farms or Ideal Protein Pancake Syrup

2 Tbsp. of Fish Sauce (no sugar)

1.5 tsp. of Sea Salt


Use non-latex gloves when handling the peppers to avoid burning your hands and eyes.

Stem, seed and chop the red peppers. Remove seeds and ribs if you don’t want it to be so hot.

Add all ingredients in a powerful food processor and puree until smooth.

Red Boat Fish Sauce is recommended! It’s the best tasting and has no sugar!

Add mixture into saucepan and bring it to a boil. Reduce heat after it boils and simmer 6-8 minutes stirring occasionally.

Taste the sriracha sauce a season if necessary.

Transfer to a jar or squeeze bottle and let cool. The sauce should keep in the fridge for about a week. It can also be stored in the freezer in cubes to pop out and use whenever you need some spicy goodness.


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