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.
Caribbean Jerk Peach Hot Sauce Recipe
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 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
Chris says
This stuff is AMAZING! I just made it for my first time last night. I have tried many recipes on this website and I like some more than others. I think this one just might be the very best!
I used fresh peaches and some of my homegrown Jay's Peach Ghost Peppers. I wanted to use both fresh peaches and peach peppers so that I could really maximize the peach flavor. However, I would say the heat from the ghost peppers was the most prominent, which was then followed by the jerk flavor. The peach was more of the ambiance in the background. I used 4 peaches and 3 ghost peppers. I increased the water to 2/3 cup and the apple cider vinegar to 1.5 cups, which I think should have made it acidic enough for water bath canning. So I water bath canned 1 pint jar and 2 half-pint jars of it. I had a little tiny bit leftover that I ate with tacos last night, and I was extremely impressed with it.
Also I pureed everything in the food processor and I did not use any olive oil. It is not recommended to use much oil in water bath canning and best to avoid oils entirely if you can. If keeping the sauce in the fridge then it isn't an issue.
Mike Hultquist says
Chris!! Thanks so much! Super happy you enjoyed it. (FYI: I got your other comment and made the adjustment for you.) Thank you!!
Jennifer A. says
Just made a double batch of this with a pound each of frozen mango and my homegrown yellow jalapeños instead of habaneros and peaches. I used the homemade jerk seasoning, too. It is phenomenal! This will definitely be a recipe I revisit and I can’t wait to share it with friends. Thanks!
Mike Hultquist says
Awesome, Jennifer! I love it! Glad you're enjoying it! Yay!!!!
Noah V says
I love to lacto-ferment my hot sauces, think this recipe would work for that? I am especially interested in the Caribbean peach flavor profile of this so much, thanks for sharing.
Mike H. says
Yes, it should, Noah. Let me know how it goes please and enjoy!
Edward Johansen says
I made this with a couple modifications since I needed to use up some peppers in my fridge and didn't have any peaches. I used a can of pears for the peaches, juice and all. Also, I used Habaneros 2.7 ounces and Manzano peppers 5.5 ounces for a total of a bit over 8 ounces. The Habaneros were scorching hot and the Manzanos quite mild, (almost as mild as a bell pepper), so it still had some nice heat. I blended the sauce to a nice smooth consistency. The yellowish color is very appealing and the black seeds from the Manzanos floating around make for a nice presentation. The taste is awesome. Love your website, I'm having fun trying new recipes.
Mike Hultquist says
I love it, Edward! Great twists! Glad you're enjoying the site and recipes.
Suzann says
want to use ghost peppers, how many would you suggest? adapted recipe
Mike Hultquist says
Suzann, it's hard to know exactly as peppers can vary by weight, but figure maybe 15 or so for 8 ounces. Or you can use a mix of peppers.
Kathy says
So I’ve done this hot sauce last year and I LOVED it. I wanted to make it again but I realized I’m out of Apple Cider vinegar. Can I substitute it for white wine vinegar or it may take away some of the sweetness and change the overall taste from the sauce ?
Mike H. says
Thank you Kathy. Yes and yes. You can definitely substitute the vinegar but note that the flavor profile may change a bit. But hey - maybe you will like it better with the white wine vinegar? You never know!
Greg Robbins says
So I doubled the batch, added some reaper powder to the spice blend. Awesome flavor! It does have a nice kick as well! Great recipe thanks for sharing. I ended up getting nine 8 ounce bottles, hot water canned it! The ph was 3.4!
Mike H. says
Thank you - I am glad you've enjoyed it!
Michael F. says
I was curious what the phone level might have been. Thanks for sharing! I wondered if the water would dilute.
Kevin says
Halfed the recipe, and added some ginger powder. Pureed with an immersion blender and simmered for 5 min more. This sauce is fantastic. Deceptively sweet at first, then fills your mouth with things like allspice, cinnamon, jerk seasonings, and my batch finished hot! Dipped store bought rotisserie chicken in it, and it was fantastic. Thank you!
Mike Hultquist says
Boom! Glad you enjoyed it, Kevin! Thanks!