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.
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Excellent flavor. Made pretty much as written but cooked until peaches and peppers were soft so that it would keep longer. I put it into sterilized canning jars but will keep in the fridge. Got 2 1/2 pints from the recipe. Does have a good kick but manageable. It would be good on a chicken sandwich or breaded tofu sticks.
Love this recipe, the peaches bring out the fruitiness of the habanero peppers. I added a few extra as it wasn’t quite spicy enough for me. I would call this recipe mild and I brought it up to medium. This is my second year making this sauce, it’s a keeper.
Spicy Peach Nirvana!!! Yum.
I made a batch of this with habaneros from my garden. I didn’t have peaches, but used nectarines instead, and liked it so much I made another batch using apples for the fruit. Both are a very nice blend of hot and spicy, but I think I prefer the one made with nectarines.
Turns out the batch I made with apples I accidently also substituted Armagedon peppers for habanero, so I made another batch using apples and habaneros to try, very good. I’m going to try with smoked habaneros and maybe smoked apples as well, might be more like a BBQ sauce.
Made this sauce today but replaced the peaches with mangos because peaches are not in season right now. Also I replaced the habaneros with scotch bonnets because that is what I’m growing and they have similar heat. I didn’t know how many mangos I would need so I started with two. Sauce has a nice consistency but to my taste it was way too salty, so I added another mango and simmered the sauce another 5 minutes. It’s less salty now but it’s still a dominant taste. Overall I do like the sauce. I wonder if it would taste any different with actual peaches as ingredient 🙂
Love this recipe. I have used canned peaches when I could not find fresh. Have given it as gifts as well. LOVE IT on tacos, or on tuna, or smoked Salmon. Also great dipping Chicken wings in it an finishing on the grill!
When you used canned peaches did you drain the peaches or leave the juice in? Would like to try this since an early frost killed all my peaches and peach blossoms. Also, how sweet or spicy is it? Looking for a good combination of both. TIA
excellent hot sauce and a beautiful color with my peach habaneros.
Just made 4 batches. 11 -5 oz bottles and 6- 8 oz. bottles. Smells amazing. I added 2 carolina reapers to kick up the heat some more and grated ginger. Excited!
So far it’s very balanced with the peaches and habaneros. I added six peppers with seeds to give a kick. I’ll have to wait and see after it cools down and bottling.
Can Thisbe water bathed?
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