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+ servings
5 from 4 votes

Peach Habanero Hot Sauce

Servings: 5 12-ounce jars/bottles
Author: Foodie Digital


  • 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


  • Combine the peaches, vinegar, sugar, onion, peppers, garlic, lemon juice, and salt in a low, wide, non-reactive pan.
  • 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.
  • Remove the pot from the heat and puree using an immersion blender.
  • Funnel into 12 ounce jars of your choosing, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 15 minutes.
  • 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.