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Peach Habanero Hot Sauce

6 years ago

This recipe appears on foodinjars website. Safe? thanks.

Peach Habanero Hot Sauce

Yield: makes five 12-ounce jars/bottles


  • 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


  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.

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