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Sriracha is one of the many basic ingredients I use regularly. Once you try homemade, you will never go back to store-bought products that often contain sugar or preservatives. What I love about making my own sriracha is that I can adjust the heat to my taste using different chilies and it's completely keto friendly.
I made this sriracha with fresh chilies, garlic, bell pepper, vinegar and salt and followed the 7-day fermenting technique from Steamy Kitchen which worked perfectly. After 7 days of fermenting, I added the remaining ingredients. Don't skip the fermentation step - it will add flavour to your ketogenic meals and make your sriracha last for months!
Hands-on Overall
Serving size 1 tbsp, 15 g/ 0.5 oz
Nutritional values (per serving, 1 tbsp, 15 g/ 0.5 oz)
Net carbs1.4 grams
Protein0.4 grams
Fat0.9 grams
Calories16 kcal
Calories from carbs 37%, protein 10%, fat 53%
Total carbs1.7 gramsFiber0.3 gramsSugars1 gramsSaturated fat0.1 gramsSodium198 mg(9% RDA)Magnesium6 mg(2% RDA)Potassium70 mg(3% EMR)
Ingredients (makes 1 jar, about 2 cups)
Before fermentation:
- 1 lb/ 450 g red chilies of choice
- 1 medium red bell pepper (120 g/ 4.2 oz)
- 6 cloves garlic
- 1 1/2 tsp salt (I like pink Himalayan)
After fermentation:
Instructions
- You can use any chilies depending on your preferred heat scale - just make sure you use red chilies. I used jalapeño chilies (mild), serrano chilies (mild) and Thai chilies (hot).
- Before you start, make sure you wear protective gloves. Trust me, I know what I'm talking about. If you don't wear gloves, your hands will burn for hours - or even days like they did in my case :-)
- Wash the chilies and bell pepper. Cut off the stems and halve. Remove the membranes and seeds and discard. Peel and roughly chop the garlic. Add the chilies, bell pepper, garlic and salt into a food processor and blend until pureed. The consistency should be similar to a smoothie.
- Pour the sauce into a sterilised 1-quart glass jar. Cover the top with a piece of cheesecloth and secure with a kitchen string or a rubber band. Place in a cool, dark place like a cupboard for 4-7 days. The sauce will get foamy and bubbly on top. You can start tasting the sauce in 4 days and you can leave it ferment for up to 7 days like I did.
- When done, pour into a food processor, add olive oil, fish sauce, vinegar and optionally add low-carb sweetener (I used 1/4 cup brown sugar substitute).
- Blend until combined for just a few seconds. Pour through a fine mesh sieve and let the mixture drain. You don't have to force it through, just let it drip to remove the excess juices.
- Store the thick Sriracha sauce in a sealed jar in the fridge for up to 4 months.
- Pour the leftover chili juice from the bowl into small jars, refrigerate and use just like tabasco!
Ingredient nutritional breakdown (per serving, 1 tbsp, 15 g/ 0.5 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Peppers, red bell, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Wine vinegar |
| 0 g | 0 g | 0 g | 0 kcal |
| Garlic, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Sukrin Gold, brown sugar substitute |
| 0 g | 0 g | 0 g | 0 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 0.8 g | 7 kcal |
| Fish sauce |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Peppers, chile (chili), fresh |
| 1 g | 0.3 g | 0.1 g | 6 kcal |
| Total per serving, 1 tbsp, 15 g/ 0.5 oz |
| 1.4 g | 0.4 g | 0.9 g | 16 kcal |
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