Fermented Unsweetened Sriracha Sauce

Fermented Unsweetened Sriracha Sauce: A Real Food Kick Without the Sugar

If you’ve ever wished for a sriracha sauce that’s bold, tangy, and full of flavor—without the sugar—this one’s for you.

Fermented Unsweetened Sriracha Sauce is a fiery, probiotic-rich condiment that adds depth to everything from scrambled eggs to stir-fry. It’s a favorite around here, especially for my Texas-born, heat-loving guys, and I’m thrilled to share it with you.

Sriracha: The Flavor Hero

Sriracha is one of those magical condiments that turns “meh” into “wow” with just a spoonful. It’s perfect for:

• Drizzling over roasted veggies
• Adding to Tex-Mex burrito bowls or tacos
• Stirring into rice or quinoa
• Swirling into soups or bone broth for a spicy boost
• Mixing into homemade mayo or yogurt for a zippy dip
• Marinading meats or fish
• Stirring into scrambled eggs or breakfast hash
• Spooning over avocado toast or eggs benedict
• Glazing homemade pizza
• Layering into quesadillas or grilled cheese sandwiches
• Folding into homemade meatballs
• And so much more!

The beauty of Fermented Unsweetened Sriracha Sauce is that it brings all that flavor and kick—without the cloying sweetness or unwanted ingredients found in most store-bought versions.

Looking for a sweet and fiery way to preserve jalapenos?  Try this delicious Hot Pepper Jam.

Why Ferment?

Fermenting foods isn’t just trendy—it’s traditional. It’s how our ancestors preserved the harvest and nourished their guts.

Fermentation benefits include:

• Enhancing flavor naturally, creating complex, tangy notes
• Boosting beneficial bacteria for improved gut health
• Increasing nutrient availability and digestibility of foods
• Improving immunity and bone density
• Supporting heart and metabolic health

This Fermented Unsweetened Sriracha Sauce is a delicious way to sneak probiotics into your meals—no capsules required.

More fermented recipes to try:

• Banana Pepper Pickles
• Sweet Cucumber Relish
• Fermented Dill Pickles

Sriracha Ingredients 

This recipe is a fantastic way to use up jalapeños—especially if you let them ripen to a vibrant red instead of picking them green. Red jalapeños are sweeter, richer, hotter, and perfect for sriracha.

Most sriracha sauces rely on sugar or processed sweeteners to balance the heat. But this version? It’s naturally balanced and flavorful, with zero added sweeteners. Here’s what you’ll need:

• Red Jalapeño Peppers – Fully ripened for maximum flavor and color
• Garlic Cloves – Adds depth and savory warmth
• Coconut Aminos – A touch of umami and natural sweetness, without soy or refined sugar
• Unrefined Sea Salt* – Supports fermentation and enhances flavor
• Distilled White Vinegar – Adds brightness and preserves the final sauce

Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.

How to Make Fermented Unsweetened Sriracha Sauce

This process is simple, satisfying, and totally doable in your home kitchen.

1. Blend It Up Toss everything except the vinegar into a high-speed blender. Blend until smooth and fiery red.
2. Ferment the Magic Pour the mixture into a large glass jar. Cover the mouth with a cloth and secure with a rubber band. Let it sit in a cool, dark spot for 3–5 days. Stir once daily if you can—it helps the fermentation along.
3. Finish and Store Once it’s bubbling and tangy, return the mixture to the blender. Add the vinegar and blend again until silky smooth. Pour into jars and refrigerate. (You can strain it if you prefer a thinner sauce.)

Gift-Worthy Goodness

This Fermented Unsweetened Sriracha Sauce makes a fantastic gift—especially for your foodie friends or fellow fermenters. Add it to a gift basket with homemade crackers, a jar of pickles, or a bottle of infused olive oil.  Or consider including it with homemade goodies like Banana Pepper Pickles and Hot Pepper Jam for a fiery pepper-themed gift basket.

I used these jars for gifting (they’re the perfect size), and printed labels with my favorite label maker. It’s a thoughtful, handmade gift that’s as practical as it is delicious.

Whether you’re preserving the harvest or just craving a clean, spicy condiment, this Fermented Unsweetened Sriracha Sauce is a must-try. Let me know how it turns out—and don’t forget to tag @rootsandbootshome when you share your creations!

Fermented Unsweetened Sriracha Sauce

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• Author: Kathleen | Roots & Boots
• Yield: 3 cups

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Description

Bold, probiotic-rich Fermented Unsweetened Sriracha Sauce adds real-food flavor and heat—no sugar, just clean, spicy goodness. Drizzle it onto anything and everything for a bright, fiery flavor boost.

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Ingredients

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• 1 ½ pounds red jalapeño peppers
• 6 cloves garlic
• ¼ cup coconut aminos
• 1 tablespoon unrefined sea salt
• ½ cup distilled white vinegar

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Instructions

1. Remove stems from jalapeños and add to a high-speed blender.
2. Peel garlic and add to the blender, along with coconut aminos and sea salt.
3. Blend until liquified, then pour into a glass jar.
4. Cover jar with a cloth and secure the cloth with a rubber band.
5. Place the jar in a cool, dark spot and allow to ferment for 3-5 days.  Stir daily, if possible.
6. After 3-5 days, when the mixture becomes bubbly, transfer back to the high-speed blender and add white vinegar.
7. Blend until smooth, then pour into a jar.  Strain the sauce first, if desired.
8. Store in the fridge and enjoy!

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