Peach Habanero Hot sauce is an easy summer recipe that is great for using fresh peaches. The sweetness from the peaches along with the heat of the habanero peppers makes this a deliciously good hot sauce to put on burgers and steak or anything Mexican. I love the sweet and spicy flavor.
Habanero peppers are wonderful to pair with peaches. They have a fantastically hot flavor but also a bit of fruitiness.
Tips for making Peach Habanero Hot Sauce
- Use disposable gloves to cut the peppers. Habanero peppers are very, very hot. If you get just a trace amount on your hands and then rub your eye, it will burn like crazy. Habanero peppers are so hot they can burn your skin as well.
- Just to be safe, wear eye protection as well. Sometimes some pepper juice can splash up when cutting the peppers.
- An immersion blender is really useful for this recipe. You can use a blender instead, but you will need to cool the mixture some before blending it.
- For maximum flavor, use very ripe peaches.
More Southern Condiments
Peach Habanero Hot Sauce
Peach Habanero Hot sauce is an easy summer recipe that is great for using fresh peaches. The sweetness from the peaches along with the heat of the habanero peppers makes this a deliciously good hot sauce to put on burgers and steak or anything Mexican.
Ingredients
- 4 medium peaches,, peeled and diced
- 1/2 a medium Vidalia or other sweet onion,, diced
- 2 garlic cloves,, chopped
- 1 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 teaspoons sea salt
- 5 habanero peppers,, stems removed and cut in half
Instructions
- Combine all ingredients, EXCEPT habanero peppers in a medium saucepan. Bring to a boil. Turn heat down and simmer 5 minutes.
- Add peppers and simmer 1 more minute. Use an immersion blender to blend the mixture in the saucepan until smooth. Or use a blender, but let the mixture cool for 15 minutes first.
- Let cool completely and bottle in sauce jars or mason jars. Store in refrigerator. It should be good for several months.
Notes
Note: You will need gloves to cut the habanero peppers. You do NOT want the insides of the peppers coming in contact with your skin. Handle them as little as possible.
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m wondering if this could be fermented?
Made this today. Subbed TWO (2) Ghost Peppers for the five (5) Habaneros. Pressed it through a fine mesh sieve before bottling. My peaches could have been a touch more ripe, but I like the outcome. Bhut Jolokia should be ~4 times hotter than a Habanero and, TBH, I could have done just fine with ONE, Bhut (pun intended)…it is very tasty. 1 tsp. taste and I’m hiccuping for several minutes. I will probably make another batch WITHOUT any peppers, just to cut this heat. HAHA! We’ll see. I need to try it out on some pork tacos first to be sure 🙂 Thanks for the recipe!
My all time favourite, love this recipe, and thank you for sharing it.
Comes out perfect every single time!
This was a simple, easy to follow recipe and it really helped me make my first pass at a peach habanero sauce. I personally thought mine turned out a bit too sweet, but I’m excited to make some more batches and experiment with ratios.
I grew Hot Burrito Peppers .Can I use those instead of the habanero peppers to make this peach hot sauce? Thanks
Marie,
This should go without saying, but if you do, it’s no longer Peach Habanero Hot Sauce. It’s would be Peach Hot Burrito Pepper Hot Sauce.
Good hot mixture. I left it raw and froze it. Works well and saves taking corrosive vapor into my nose.
Just made this with red haven peaches. Absolutely delicious! I only used two habaneros and upped the sugar to 2/3 cup. It’s probably a little sweeter and milder than yours. Thanks for the recipe!
I made quite a few jars of peach jam ( canning / hot water method) and five of the 24 Bell jar lids didn’t seal after the water bath ( no ” pop” from the lids) so I put the jam in a pot and smashed and stirred in some of my very hot tabasco peppers. This sauce must be refrigerated and will be good or six months – or – your can freeze it. This hot peach sauce goes well with pork ribs and pork tenderloin also to use making a peach salsa.
Barbara, you didn’t make this recipe.
Correction to email address from my first question. Thanks!
Could this hot sauce be canned by using a water bath method? I want to make something for gifts at Christmas. Thanks!
This is similar to a mango habanero hot sauce I make! Gonna try this one out next!!
Yes! You most certainly can can it in a water bath. I do it for 15 minutes. 👍🏼
Marla, do you use the 15 minutes for pints or half pints? I think this sounds delicious but want to be safe, too. Thanks. Mary