Peach Habanero Hot Sauce

This peach habanero hot sauce brings sweet, gentle heat to all your favorite foods. Make sure to use peaches at the pinnacle of ripeness for maximum deliciousness.

finished peach habanero hot sauce

I am not someone who goes for crazy hot foods. I firmly believe that eating should be grounded in pleasure rather than pain or discomfort. However, I do believe that there’s something uniquely appealing about sauces that allow for the careful, targeted application of gentle heat.

And so, when I develop hot sauce recipes, they are relatively mellow, mild ones that enhance rather than sear. Dealer’s choice, as it were.

quick peeling peaches for peach habanero hot sauce

That’s all to say that this may well be the most tame peach habanero hot sauce you’ll ever encounter. If you’re someone who likes to be challenged by your condiments, this probably isn’t the recipe for you. However, if you like sweet, easygoing heat, you are in the right place.

peppers for peach habanero hot sauce

For this recipe, I used the peeling technique described in this post (quarter peaches, lay them in a heatproof baking dish, bring kettle to a boil, pour over peaches, rinse with cold water, peel). Once peeled, they went into a big pot with diced onion, a sweet orange pepper, six seeded habaneros (wear disposable gloves!), garlic, vinegar, a little sugar, lemon juice, and salt.

ingredients for peach habanero hot sauce

I simmered everything over medium heat while making dinner, giving it a stir on occasion and breaking up the peaches with my spatula with every turn. Once the peaches were totally tender and the onions were translucent, I used an immersion blender to puree the sauce smooth.

peach habanero hot sauce in pot

I canned the sauce in some of the barbecue sauce bottles I got from Fillmore Container, though you could just as easily use 12 ounce jelly jars. I look forward to opening one up in a couple months, when it’s had time to mellow even more.

Oh, and in case you missed my post yesterday, this hot sauce was made with peaches from the folks at the Washington State Fruit Commission. I made this Gingery Peach Butter with the other half of the peaches. Nectarine recipes are still to come.

Peach Habanero Hot Sauce

Yield: makes five 12-ounce jars/bottles

Ingredients

  • 3 pounds peaches, quartered and peeled
  • 2 cups apple cider vinegar
  • 3/4 cup sugar
  • 1 small onion, chopped
  • 1 sweet orange pepper, seeded and chopped
  • 5-6 habanero peppers, stemmed and seeded
  • 5 garlic cloves, peeled
  • 1/4 cup bottled lemon juice
  • 1 1/2 tablespoons sea salt

Instructions

  1. Combine the peaches, vinegar, sugar, onion, peppers, garlic, lemon juice, and salt in a low, wide, non-reactive pan.
  2. Set over high heat and bring to a boil. Once the contents of the pan are bubbling, reduce the heat to medium and cook, stirring occasionally, until the peaches, peppers, and onions are tender.
  3. Remove the pot from the heat and puree using an immersion blender.
  4. Funnel into 12 ounce jars of your choosing, leaving 1/2 inch headspace.
  5. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
  6. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars/bottles have cooled enough that you can comfortable handle them, check the seals. Sealed jars/bottles can be stored at room temperature for up to a year. Any unsealed jars/bottles should be refrigerated and used promptly.
http://foodinjars.com/2016/08/peach-habanero-hot-sauce/

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57 Responses to Peach Habanero Hot Sauce

  1. 1
    JB says:

    I have noticed in your recipes using lemon juice you call for bottled juice. Is bottled better than fresh some how?

  2. 2
    Pam Herndon says:

    I wonder if i could substitute prickly pear for the peach and still get desirable results…

    • 2.1
      Marisa says:

      Probably not. From what I see, prickly pear is much lower in acid than peaches, so it’s not a safe swap.

      • Katie says:

        I was hoping to swap strawberries for the peaches. Would that work? I have searched and searched for a strawberry habanero wing sauce and have had no luck!

        • Marisa says:

          I haven’t done it that way, so I really don’t know. Strawberries tend to be less dense than peaches, so you’ll probably need to cook the sauce longer to get to a good consistency, so the yield will probably be less.

  3. 3
    Nancy says:

    Is that sweet orange pepper an orange bell pepper? It is shaped different than a bell pepper.

  4. 4
    Rob says:

    So is the sugar needed for canning, or could it be omitted? I know it will up the heat a little since it won’t be there to balance.

    • 4.1
      Marisa says:

      The sugar helps retain the color and adds flavor. You could swap in some honey if the refined sugar is the issue.

  5. 5
    Anita Jackson says:

    Yum, I want to make this. I have some Habanero on the counter and had no idea what to do with them! What do you eat it with?

  6. 6
    Kathleen says:

    I’d like to hear from folks how they would use this sauce. I don’t have habeneros; but I do have an overabundance of jalepenos (which would probably affect the color).

    *searching the recipe archive now for “too many jalepenos”*

  7. 7
    May says:

    Can you add more habeneros and it still be safe to can?

  8. 8
    Katie C. says:

    I also want to know about the orange pepper. 5 or 6 habanero sauce and it’s not super hot?! Really???

    • 8.1
      Marisa says:

      It’s not painfully hot, like some habanero sauces you find. It’s definitely going to be spicy, just not uncomfortably so. Some of the recipes I read called for as many as 18-20 habanero peppers. And the big orange pepper was a sweet pepper from the farmers market. No different from a bell pepper.

  9. 9
    Savannagal says:

    I too was shocked that 6 habaneros does create a “hot” sauce. I do love very spicy everything. So I’d like to make this really hot. If I add a bunch more habaneros, will it affect the canning process? Thanks much.

    • 9.1
      Marisa says:

      It’s not un-spicy. It’s just a mellow heat rather than a totally searing one (some of the recipes I read called for as many at 18-20 habaneros for a similarly sized batch). You can increase the amount of peppers if you want something a little more intense.

  10. 10
    Lisa S. says:

    Can this be done in an 8 oz jelly jar? Would the water bath still be the same? Thanks!

  11. 11
    Kathy says:

    Could have used this recipe last week…pickled some…canned the rest. All peached out. Maybe I’ll try this next year. Thks for posting

  12. 12
    Sara says:

    No peaches this year . . . but on my list for next year. (Fingers crossed for no late spring frost)

  13. 13
    Matt Galvin says:

    I made a very similar sauce not long ago that also had bourbon in it. For those that want it hotter, add a hotter pepper. I used about the same number of habaneros but also added two Carolina Reapers. It kept the flavor of the habs, but is very very hot.

  14. 14
    Matt Galvin says:

    I also took the mash after running it through the food mill and dried it out and ground it up. I use the dried powder more than the sauce!

  15. 15
    Carla says:

    Thanks so much for this ‘moderate’ hot sauce! I am surrounded by folks who think food is ‘just right’ when it brings tears to your eyes and flames shooting out of your mouth. I thought I was done with peaches too but I’m going to get some more for this and to try your peach chutney.

  16. 16
    Samantha Sullivan says:

    Are those bottles safe to can in? I’d love to get some and do a bath for Christmas gifts

  17. 17
    Shelly says:

    I’m definitely making this. Heading to a farmers market on Friday to look for this sweet orange pepper.

  18. 18
    Maggie Heisterkamp says:

    What kind of bottles and caps do I need for hot water bath if I prefer sauce bottles over canning jars?

  19. 19
    Meg says:

    Is there an alternative to an immersion blender? I don’t have one.

  20. 20
    Danielle says:

    Any hints on fitting those jars in the canning pot. I always have to fill mine to the rim and it simmers over.

  21. 21
    susan moinester says:

    I made this delicious hot sauce the other day and used the recommended bottles and hot water bath. They are absolutely beautiful but the sauce is starting to separate in some of the bottles. Is this normal? If so, what is the recommended shelf life?

    • 21.1
      Marisa says:

      Did you heat the peaches, cool them, and then heat them again? The process of heating, cooling, and heating often causes peach pulp to separate. It’s entirely safe, it just doesn’t look as pretty. The sauce should still keep for at least a year.

  22. 22
    Susan says:

    Yes!! I started too late in the evening so I canned the next day. I’ll keep these for family and make another batch for gifts. I love this recipe and the local peaches have been extraordinary this summer.

    I see that you are going to Nashville – I wish you would come to Memphis!

    • 22.1
      Marisa says:

      So glad I was able to diagnose the problem. I’m really sorry I wasn’t able to make it to Memphis this time around. Hopefully next time!

  23. 23
    Lisa S. says:

    I just made this and when I took the jars out of the water bath, I noticed some separation. All of the jars have sealed but I am not sure if this is normal? I am new to canning so I am worried I did something wrong.
    Thanks!

  24. 24
    Jan Baker says:

    I had small Red Haven peaches from here in Michigan, and I didn’t peel them. The result was terrific.

  25. 25
    Jessica says:

    I have a lot of peaches and habenero’s to use right now, can this be doubled?

  26. 26
    Crystal S. says:

    Do you know about how many cups of chopped peaches would be equivalent to the 3#? I have some chopped frozen peaches that I put up during our peach season this year year, and would like to try this.

  27. 27
    Louise says:

    I am in the process of canning this recipe right now and it is SO GOOD! I doubled up on the batch and it turned out super spicy. I love the heat so it’s great for me. I think my peaches weren’t quite ripe enough and also had trouble peeling them so the sweetness wasn’t as forthcoming as it probably would’ve been if they had been more ripe. How long do I have if I don’t process the leftovers?

  28. 28
    CJ says:

    Can the salt be reduced in this recipe?

  29. 29
    Sandybluetoes says:

    Made this and used 10 orange habaneros (1/2 of them I left the seeds) and added a touch more sugar. Also added just a drop of orange food coloring so it had a nice color. Spicy and sweet

  30. 30
    Denise says:

    I notice you said you “canned” the sauce in the sauce bottles pictured. Can you can in these types of bottles to make a product shelf stable? I’m considering starting a business selling some of my home
    made sauces and would prefer to use those types of bottles rather than canning jars, but I assumed I would have to sell my products refrigerated. Any thoughts or suggestions?

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