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.
https://foodinjars.com/recipe/peach-habanero-hot-sauce/

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70 responses to “Peach Habanero Hot Sauce”

      • 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!

        • 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.

  1. 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?

  2. 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”*

    • 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.

  3. 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.

    • 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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?

    • 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.

  8. 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!

    • 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!

  9. 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!

  10. 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.

  11. 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?

  12. 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

  13. 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?

  14. Could you substitute mangos for the peaches? I’ve been looking for a mango habanero bbq sauce recipe for months for canning. Thanks!

    • I would be uneasy about using mango in this recipe because they contain less acid than peaches do. While there is a goodly amount of additional acid in this recipe, I based this version on tested recipes that were designed for peaches, and so just don’t know how mangos would perform.

  15. I have used this recipe as a base for a Strawberry Citrus hot sauce and an Apricot Citrus hot sauce. Both are incredible, and because I like the heat, they are VERY hot.
    Thanks for the recipe!!

  16. I had to refrigerate the mixture overnight. so, the peeled peaches and all the ingredients, minus the salt and lemon juice. Can I pick up the day after with those contents having been in the fridge overnight? Will it affect the acidity of the peaches, etc?

    • The only thing I will potentially effect is the sauce’s ability to resist separation. It will not impact the safety or acidity.

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