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.
Ingredients
Scale
- 1 ½ pounds red jalapeño peppers
- 6 cloves garlic
- ¼ cup coconut aminos
- 1 tablespoon unrefined sea salt
- ½ cup distilled white vinegar
Instructions
- Remove stems from jalapeños and add to a high-speed blender.
- Peel garlic and add to the blender, along with coconut aminos and sea salt.
- Blend until liquified, then pour into a glass jar.
- Cover jar with a cloth and secure the cloth with a rubber band.
- Place the jar in a cool, dark spot and allow to ferment for 3-5 days. Stir daily, if possible.
- After 3-5 days, when the mixture becomes bubbly, transfer back to the high-speed blender and add white vinegar.
- Blend until smooth, then pour into a jar. Strain the sauce first, if desired.
- Store in the fridge and enjoy!
