This is real, legit, and low carb Sriracha sauce. You have found a keto sriracha recipe. Low carb diets CAN eat sriracha. I show you how.


Recipe:

30 - red jalapeños
50 - red thai chilis (40 red serrano peppers for less spice)
1/2 cup - white vinegar
1 tbsp - sweetener (swerve)
1 tbsp - kosher salt

1) Take off the stems of the peppers. Roughly chop the peppers (take out seeds and pith for less spice) Add to a blender.

2) Blend for a few seconds then add then add the salt and sweetener. Blend again for 2-3 minutes until a smooth puree.

3) Place the pepper puree into a glass bowl, cover with plastic wrap and place in a cool dark place for 3 days to ferment. Stir daily.

4) On the 3rd day, set a small pot under a fine mesh strainer. Using a silicon spatula push the fermented pepper mash through the strainer until all that is left is seed and fiber.

5) Add 1/2 cup distilled white vinegar to the pot.

5) Reduce the liquid over a low/medium heat stirring occasionally. reduce the liquid until it is just a bit more liquid then sriracha sauce (hot liquid will become thicker when it cools)

6) Store in cabinet or refrigerator. Enjoy!



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