A homemade hot sauce recipe made with fiery chili peppers, fresh peaches and jerk seasonings for a bit of island flare in a bottle. Perfect for chicken or shrimp.
We're making plenty of hot sauce in the Madness kitchen lately. The garden is producing like CRAZY and I'm also preserving in many different ways. I dehydrated a huge batch of superhots this weekend and ground them into a powder for use with rubs and seasoning blends.
I pickled a batch as well, which will keep in the fridge so I can toss a few pickled pepper slices onto my sandwiches for lunch. I love having so many chili peppers around! Hot sauces are another great way to use up a number of your peppers so you can still enjoy them throughout the year.
The Carbanero Chili Pepper Factor
This particular sauce was inspired by a chili pepper I hadn't tried before. It is called the "Carbanero". I had heard of it in some of the online forums I frequent, though never actually tasted it. I contacted Tony Sherwood, the man who created the cross, and asked him about the peppers.
He said he created the cross back in 2012. "It's a cross between my Sherwood's Carbon Bhut-7-Pot X and Orange Habanero. The carbon-Bhut-7-Pot is my first cross it's a cross between the Bhut Jolokia Indian Carbon X Yellow 7-Pot."
Color me intrigued! He said it wasn't completely stable yet, but I expect it will be over the next several generations. I acquired a small batch of the peppers and knew I had to make a hot sauce with them immediately.
I mean, just look at them.
I can see why these peppers are proving so popular. First off, they're gorgeous. Look at how bright and colorful they are. They look like slightly elongated habaneros with the bumpy skin that more characteristic of the superhots, about the same size as a typical habanero pod.
The flavor is definingly sweet and fruity with a pronounced heat that, to me, is closer to habanero heat than to the bhut jolokia. Considering the flavor and color, I decided to go the Caribbean route.
JERK HOT SAUCE! And peaches. These babies are perfect with peaches.
Don't they look pretty together? All these gorgeous ingredients. I mixed in some onion with the Carbanero peppers and peaches, along with apple cider vinegar, brown sugar and a jerk seasoning blend. You can use store bought seasonings, or make your own with this Homemade Jamaican Jerk Seasonings Recipe.
The resulting sauce is both sweet and savory, leaning toward a fruity-savory combination that is PERFECT for chicken or shrimp. We used some recently on shrimp tacos and YES! Flavor heaven.
If you're interested in growing your own Carbanero peppers, seeds are available online. I will post more about the Carbanero soon. I expect this pepper to grow in popularity. Super tasty!
I hope to grow them myself in the future. If you are unable to acquire Carbanero peppers, you can sub in Scotch Bonnets or habanero peppers.
Here are some answers based on the many comments I get on other sauces. Here goes:
How long will this hot sauce keep?
It should keep a few months easily in the fridge, or even longer. It's all about the acidity. To be technical, target level ph for shelf stable foods is below 4.6 ph, but should probably be lower for home cooks, around 4.0 or so, to account for errors. I have not measured the ph of this sauce, but I won't have it around very long anyway. If you're concerned, add more vinegar to lower the ph.
Where'd you get that hot sauce bottle?
I find them locally sometimes, but I also order through Amazon. Here is a link to some bottles I like (affiliate link, my friends!): Swing Top Glass Bottles, 8.5 Ounce - Set of 4
. If you like the smaller bottles that most hot sauce makers use, here's another link: Hot Sauce Bottles, 5 Oz - 24 Pack
.
Can I process this hot sauce for longer storage?
Absolutely. Just be sure to use proper canning/jarring safety procedures.
What should I do with hot sauce?
Aside from drizzling it over anything you please, here's a post I did about How to Cook with Hot Sauce. As if you need even MORE reasons to eat hot sauce. I hope you find it helpful!
Check out These Related Recipes:
- Homemade Ghost Pepper Chili Hot Sauce
- Sweet Habanero Chili Sauce
- Pineapple-Jalapeno Hot Sauce
- Ti-Malice - Haitian Creole Hot Sauce
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Homemade Caribbean-Style Sweet Chili Sauce
- Sweet Pepper Chili Sauce
- Hawaiian Chili Pepper Water
Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Caribbean Jerk Peach Hot Sauce – Recipe
Ingredients
- 2 tablespoons olive oil
- 8 ounces Carbonero Peppers chopped – You can sub in Scotch Bonnets or Habanero Peppers
- 1 medium onion chopped
- 2 peaches peeled, pitted and chopped
- 1 cup apple cider vinegar
- ½ cup water or more to your desired consistency
- 1 tablespoon jerk seasoning blend
- 1 tablespoon brown sugar
Instructions
- Heat a pot to medium heat. Add olive oil and heat through.
- Add peppers and onion and stir. Cook down about 6-7 minutes, until softened.
- Add peaches and cook another 2-3 minutes to soften.
- Add vinegar, water, jerk seasoning and brown sugar. Stir.
- Reduce heat and simmer about 10 minutes to allow flavors to develop.
- Cool and pour into bottles.
Notes
Nutrition Information
Susan says
I make datil pepper sauce which is a tomato base. When I make this I remove as many seeds as possible. Do you remove your seeds?
Michael Hultquist - Chili Pepper Madness says
I usually don't, Susan, but you can if you'd like. Totally optional.
Marie-Eve says
Great!! Thank you!
Marie-Eve says
Hi! I found your amazing recipe just after dehydrating a lot of my habanero. Do you think I could use them in you recipe by rehydrating them? I have a few left on the plants outside, but I’m not sure they’ll be able to ripen before it gets too cold… thank you!
Michael Hultquist - Chili Pepper Madness says
You can do that for sure, Marie-Eve. No problem. I use rehydrated peppers all the time for sauce making. Enjoy!
John says
I doubled the peaches and then blended til smooth after cooking. I canned 9 4oz jars. Makes a wonderful dipping sauce for veggies and chicken nuggets. Had it with smoked pork loin last night. Delicious!
Michael Hultquist - Chili Pepper Madness says
Nice. Glad you enjoyed it.
Vanessa Gi says
Thank you.
Vanessa Gi says
Hi Mike,
Hope you are well. Making the pepper mash ferment went well for me last year.
I still have some in the fridge. My question is some of the hot sauces uses oil. I don't use oil, can I leave the oil out.
Thank you.
Michael Hultquist - Chili Pepper Madness says
Vanessa, absolutely, you can skip the oil in any sauce, really. To your preference.
tarunkrsnadas says
Made this using 3 reapers and 3 x 7pot yello, mango, OJ n everything else same-ish. All I had. Pyroclasmic volcanic lava. Beautiful. 🙂 tkd
Michael Hultquist - Chili Pepper Madness says
Very nice! Glad you enjoyed it!! Pyroclasmic! Love it.
James Bowers says
Delicious. I subbed fajita seasoning for the jerk seasoning, used canned peaches, and added a half teaspoon cinnamon.
Michael Hultquist - Chili Pepper Madness says
Sounds awesome, James! I love it!
Mark says
Curious how many habanero peppers equate to 8 ounces?
Michael Hultquist - Chili Pepper Madness says
Mark, the peppers vary in size, so it is best to go by weight. They can range anywhere from 15-25 per half pound (8 ounces), give or take.
Kevin Carpenter says
Can you purée all these ingredients together before simmering?
Michael Hultquist - Chili Pepper Madness says
Kevin, you sure can! Let me know how it turns out for you. Enjoy.
Ross says
Did you blend them befor cooking it? How did it turn out?
Dana says
Do you think subbing red onion would have any negative effect on taste or colour?
Michael Hultquist - Chili Pepper Madness says
Not at all, Dana. If you prefer red onion, go for it! Let me know how it turns out for you.
Tim says
Prepared this sauce with Scotch Bonnets and added a few cloves of garlic to the mix as I like garlic. They did not overpower the sweetness from the peach but added an additional flavor.
Other than chicken or shrimp what else would this go good with?
Michael Hultquist - Chili Pepper Madness says
Great, Tim! Sounds wonderful. I like it on pork as well, or even with vegetables. It can be used as a finishing sauce or a marinade.
Tim (different Tim) says
How many scotch bonnets did you use? I used 4 scotch bonnets (about 1oz) and a couple of incredibly mild unnamed red chillies and it was plenty hot enough, I can't imagine how hot it would be if you subbed like for like and used 8oz
Christel says
Do you throw the peppers in whole then?
Michael Hultquist - Chili Pepper Madness says
Christel, I usually do, though you can core them out first if you'd like. I just remove the stems and chop.
Kim says
Can you leave the peach peel on if you purée first?
Michael Hultquist - Chili Pepper Madness says
Kim, yes, the peach peel is edible. I'm not sure how it will affect the consistency, though. You may get some floating peel pieces. Let me know how it turns out for you if you try it.
Tim says
I left the peel in cause I'm lazy and it was fine. I blended the sauce at the end and I think the peel helped to thicken it a bit
Kerry says
Giving this a go but using a mixed bunch of chillies, hopefully it will turn out ok
Michael Hultquist - Chili Pepper Madness says
Great!
Tony Sherwood says
🙂 .Sauce Looks Great. Glade You Enjoy It .:-)
Michael Hultquist - Chili Pepper Madness says
Thanks, Tony!
Wenda says
Do you seed the peppers?
REPLY: Wenda, I don't seed mine, though you can if you want to. -- Mike from Chili Pepper Madness.
Ejaz Khan says
I think you should blend it once a bit cool
Angie says
How much does this make?
REPLY: Paul, should make about 2.5 cups or so. -- Mike from Chili Pepper Madness.
Cindy says
What is the shelf life of this sauce? I assume it has to be kept in the fridge since the bottles/jars aren't heated to provide for a seal.
REPLY: Cindy, they will last a while in the fridge. You can process them in a water bath to keep them longer, on the shelf, though you should check the final ph level to make sure it is low enough. -- Mike from Chili Pepper Madness.