Sugar-Free Keto Low-Carb Sriracha Sauce Recipe

Andrew DiMino June 13, 2016 Appetizer Recipes, Condiment Recipes, Recipes 1 Comment 2,034 Views

Jump to Recipe·Print Recipe

Written by Andrew DiMino March 15, 2015, Updated November 1, 2021

Low-Carb, Gluten-Free, Paleo Optional, Primal, Vegetarian, Dairy-Free, Nut-Free

Low-Carb Sriracha Sauce Gluten-Free Recipe

Low-Carb Sriracha Sauce Keto & Gluten-Free Recipe

Low-Carb Sugar-Free Sriracha Sauce Recipe

Print Recipe

5 from 1 review

When I began removing all the processed foods from our pantry, I was very hesitant to let go of my Huy Fong Sriracha sauce. But as I read the ingredient label, I knew it had to go. So what’s a girl to do when her favorite condiment is no longer allowable? She begins experimenting and makes her own. Bear in mind that most sriracha is fermented. Because I don’t have the patience to wait, I created a version that does not require the fermentation process. This sriracha sauce will last about 2 weeks in the fridge or much longer in the pantry if you can it. You can of course make a big old mess of wings and use it up immediately.

Author: Andrew DiMino
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 2½ cups 1x
Category: Low-Carb, Keto, Gluten-Free, Paleo Optional, Primal, Vegetarian, Dairy-Free, Nut-Free
Cuisine: American
Diet: Diabetic

Ingredients

Units Scale

1/2 pound red jalapeno peppers, fresh
1/4 pound red Serrano peppers, fresh
1/4 pound mini red sweet peppers, fresh
8 cloves garlic, peeled and smashed
1/3 cup apple cider vinegar
3 tablespoons tomato paste
18 drops liquid stevia
2 tablespoons coconut aminos
1 1/2 teaspoons kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Remove ends and seeds from the peppers and throw into a food processor or high speed blender (see notes for handling peppers).
Add the remaining ingredients to the food processor and puree until smooth.
Pour the sauce into a medium saucepan. Cook over high heat until the sauce begins to boil and the foam has disappeared.
Reduce to a simmer and cook for 15 minutes. Taste and adjust flavor with additional vinegar, coconut aminos, or stevia.
Remove from heat and allow to cool completely.
If you prefer a smoother sauce, strain mixture through a fine mesh strainer.
Transfer sauce to jars and refrigerate.

Notes

Please wear disposable gloves when dealing with the peppers as they can burn the skin and eyes. Wash hands well with soap and water after removing gloves.

VARIATIONS
I make my sriracha with 50% red jalapenos, 25% sweet peppers, and 25% red Serrano peppers. You can change up the peppers to fit your personal hotness profile (I just made that term up, but it works, huh?). I like a sweetness in my sriracha so I use sweet red peppers along with the hot peppers–you know, the cute little peppers next to the bell peppers. If you prefer straight out “fire in my mouth” sauce, you can replace the sweet peppers with red Fresno peppers.

Fish sauce or gluten-free soy sauce may be substituted for coconut aminos.

For a more authentic Paleo version, use 3 tablespoons honey in place of the stevia.

Nutrition

Serving Size: 1 Teaspoon
Calories: 2
Sugar: 0g
Sodium: 47mg
Fat: trace (0.14 Calories from Fat)
Trans Fat: 0g
Carbohydrates: trace
Fiber: trace
Protein: trace

Recipe Card powered by

Looking for more Condiment recipes?

ENCORE: Refusing Holiday Food and Staying Low-Carb – CarbSmart Podcast Episode 23

CarbSmart Podcast Episode 23: Refusing Holiday Food and Staying Low-Carb can be tough at first but you can do it to avoid the Food Pushers. The holidays are straight ahead, and with them piles and piles of carby junk, and worse, people nagging you to eat the stuff. Why so many people think that saying things like "But you have to eat it! It's traditional!" and "I worked all afternoon making it just for you" constitutes an expression of holiday goodwill, I have no idea, but sadly this behavior is all too common. You need to think ahead about how to respond to this sort of thing.