clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead image of a spoonful of homemade sriracha sauce being lifted out of a storage jar.

Homemade Sriracha (whole 30 option)

  • Author: Lindsay Cotter
  • Total Time: 52 minutes
  • Yield: 1 cup 1x
  • Diet: Gluten Free


This Homemade Sriracha Sauce is made with simple and fresh ingredients for a nourishing alternative to everyone’s favorite hot sauce.


  • 2 red jalapeños, stems removed
  • 1 bell pepper (red or orange), stems removed
  • 3 garlic cloves (peeled)
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon tamari, coconut aminos for paleo option
  • 1 Tablespoon tomato paste
  • 1 teaspoon raw honey (1 Tablespoon apple juice/pineapple juice for Whole 30 option)
  • 1/2 teaspoon red pepper flakes


  1. Slice the peppers and remove the stems. Place peppers and remaining ingredients into a food processor or high-speed blender.
  2. Blend until combined and a smooth texture is formed. Taste and adjust seasoning as desired. 
  3. Transfer sauce to a medium saucepan. Cook over high heat until the sauce comes to a soft boil. Reduce heat to a low simmer. Cook for an additional 15 minutes. 
  4. Remove sauce from heat and let it cool. Once cool, transfer sauce to an air-tight container or glass jar with a lid. 
  5. Best kept in the refrigerator for up to 10-14 days. Freezable as well! 
  • Prep Time: 5 minutes
  • Cool Time: 30 minutes
  • Cook Time: 17 minutes
  • Category: sauce
  • Method: stovetop
  • Cuisine: asian


  • Serving Size: 1 tablespoon
  • Calories: 11
  • Sugar: 1.3 g
  • Sodium: 26.7 mg
  • Fat: 0.1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2.4 g
  • Fiber: 0.4 g
  • Protein: 0.3 g
  • Cholesterol: 0 mg

Keywords: sriracha, honey, hot sauce, condiment, homemade sauce