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13 April 2018

A hot sauce recipe made with sweet peaches and fiery Scotch Bonnet chili peppers that you can drizzle over anything, though it’s particularly great with chicken or fish.

We’re making hot sauce again at Chili Pepper Madness, my friends. Shocked? Amazed?

Haha! You already KNOW I’m a hot sauce making fanatic. I love to make my own homemade hot sauces, and do so frequently, and of course you can check them out here – Hot Sauce Recipes.

Peach Scotch Bonnet Hot Sauce - This is a fermented hot sauce, though you can make an unfermented version.

This particular hot sauce recipe is a fermented version, and DANG is it good. It is nice and sweet and it has that awesome FIERY kick from the Scotch Bonnet peppers that we all crave. Scotch Bonnet peppers have an inherent fruitiness that is complemented by the peaches, making this a truly killer combination.

It’s a heck of a hot sauce, I’ll tell you that!

As I mentioned, this is a fermented hot sauce, which you’ll find in the cooking directions below.

SEE: How to Make Fermented Pepper Mash.

However, you CAN make this without fermenting if you wish. Just skip the fermenting parts of the recipe and make it per the rest of the directions. It is still very good this way, though the fermenting mellows it out nicely and combines the flavors in a way that you won’t quite get with the fresh version.

But I like them both!

I did a 10-week ferment with this recipe. You can go shorter or longer to your own preference. When I finished the mash, the flavors were just slightly bitter, though the added ingredients really balances out the overall flavor.

I measured this sauce before and after adding the vinegar. The mash itself measured 3.5 after 10 weeks, which would be low enough for home storage. The vinegar brought it down to 3.0.

Peach Scotch Bonnet Hot Sauce Recipe - Great for grilled chicken or fish.

Frequently Asked Hot Sauce Questions

Here are answers to some of the most common questions I get on other sauces:

How long will this 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. If you’re concerned, add more vinegar to lower the ph. Sauces made with fermented chili peppers will last even longer.

The best ph meters that I recommend are from Thermoworks. Get yourself a ph meter from Thermoworks today. I am a happy affiliate.

Where’d you get that 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. LOL. I hope you find it helpful!

Check out more Hot Sauce Recipes. Also – Learn How to Ferment Chili Peppers Here.

How to Make a Non-Fermented Version of this Peach-Scotch Bonnet Hot Sauce

To make a non-fermented version of this hot sauce recipe, just skip the brine process and start with fresh ingredients. Add everything to a pot but add only a half cup of water or so.

Simmer the ingredients to break them down, then process it. Add a bit more water until you reach the consistency you’d prefer.

Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce.

Check out These Related Recipes:

Check out more Hot Sauce Recipes or learn more about How to Make Hot Sauce.

Check out These Other Scotch Bonnet Recipes:

Peach Scotch Bonnet Hot Sauce Recipe - Will easily last a year or longer.

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations.

Peach-Scotch Bonnet Hot Sauce - Recipe
Print Recipe
4.92 from 12 votes

Peach-Scotch Bonnet-Peach Hot Sauce – Recipe

A hot sauce recipe made with sweet peaches and fiery Scotch Bonnet chili peppers that you can drizzle over anything, though it’s particularly great with chicken or fish.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: hot sauce, peach, scotch bonnet, spicy
Servings: 32 tablespoons
Calories: 13kcal


  • 6 ounces Scotch Bonnet peppers chopped
  • 1 pound tomatoes chopped
  • 1 peach peeled, pitted and chopped
  • 2 cloves garlic chopped
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon mustard powder
  • 1 teaspoon salt
  • ½ teaspoon ground cardamom (I used green cardamom)
  • ½ teaspoon black pepper


  • First, roughly chop the peppers, tomato, peach and garlic. Pack them into a large jar, leaving at least 1 inch of head space. The mixture may rise a bit when fermenting.
  • Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. It is important to keep the mixture covered with brine to avoid spoilage. Check this daily.
  • Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 10 weeks. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.
  • After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.
  • When satisfied with your fermenting time, pour the contents, including brine, into a pot along with the remaining ingredients. Bring to a quick boil. Reduce heat and simmer for 15 minutes.
  • Cool, then process with a food processor until nice and smooth.
  • Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer.


Makes 2+ cups. 
Heat Level: Hot


Calories: 13kcal
Peach-Scotch Bonnet Hot Sauce - Recipe | #hotsauce #ScotchBonnets #spicy #spicyfood #chilipeppers


  1. Hardeep Chowdhary

    Hi Mike, I have 2 versions fermenting and both smell phenomenal. They’re 8 weeks in. I’ve done some experimentation as well and I’ve noticed some batches aren’t as cloudy as others, even though they’ve got almost exact same ingredients. Has that happened to you?

    1. Michael Hultquist - Chili Pepper Madness

      Hardeep, yes, there are many factors that go into the fermenting process. It’s pretty normal, though. Some brines will become cloudier than others.

  2. Hey Mike! Awesome site, recipes, guidance and inspiration. I’m always learning….

    Comment regarding your recipe for fermentation:

    Once fermented – the sauce is pretty much ‘bombproof’ (ph, salt and dominant bacto)….

    My question is:

    Once brought to a boil – much of the freed up and available nutrients (vitamins and lacto flora) are temperature destroyed with boiling, no?

    Better to not boil or can it?

    I’ve been successfully (mostly hahaha) fermenting lots of stuff for a long time (everything from veg to meat) but always know that I need to learn more.

    Thanks for doing what you do!

    1. Michael Hultquist - Chili Pepper Madness

      You are correct about the boiling, Kelsey. You don’t have to boil it if you don’t want to. Just store in the refrigerator. You may need to burp your container, though. Or can it.

  3. Hardeep Chowdhary

    Hi Mike, I’m making a version with the chocolate habaneros I grew and some peaches from the market. I had question about the fermentation. I used quart of water with salt for brine like you suggested. I put ingredients in the jar and then added the brine, but only used half the brine; all the ingredients are completely submerged. I used a 64oz jar for fermenting. I’m wondering if that’s enough brine for the fermentation since it’s covered, but only has half the brine amount. Thanks

    1. Michael Hultquist - Chili Pepper Madness

      Hardeep, as long as the peppers are completely submerged, that is all you need. You can save the extra brine for another batch, or discard it.

  4. Hi again Mike,

    Thanks for your last response.

    Well, things look really good so far. I have continued to burp the jars every couple days. There seems to be a new yeast film on top but not as much as the first one, but no more mold.

    When I smell the ferment it smells like alcohol. Is that what it should smell like? It doesn’t smell rotten or anything putrid like. First time doing this So I am that it turns out.

    Thanks again!


    1. Michael Hultquist - Chili Pepper Madness

      Tim, you’re most likely smelling the sour smell of the ferment, which is common in fermenting. As long as it doesn’t smell or taste bad or off.

  5. Hi there,

    I made this peach hot sauce. It’s fermenting nicely, but I noticed a skin on top that had a few spots of mold. I was able to remove the skin and dispose of it. Is the sauce no good anymore? Do I need to start over?

    1. Michael Hultquist - Chili Pepper Madness

      Tim, you can usually skim things off of the top, but if you have mold inside the ferment, that’s not good. Trust your nose. If it smells rotten or bad, I would dump it, but if things smell okay, you’re probably fine.

  6. 5 stars
    The recipe looks great. I think I’ll do it tomorrow. I wonder though why you cook it at the end? Fermenting makes it probiotic, but when you cook it, it’s no longer probiotic. Why not just bottle it and put it in the fridge?

    1. Michael Hultquist - Chili Pepper Madness

      Laurie, you don’t have to cook it at the end. I do so so stop the fermentation process, but you can skip it to keep the probiotic benefits. Just keep it refrigerated, but you may need to burp the bottle/jar on occasion.

  7. Cindy Potter

    I don’t have enough ripe habañeros, but tons of serranos. Do you think it would be okay to add them to the habeñeros to make the 6oz.? Also, for jar size does it make a difference using pint size jars or quart size? Is one size better than another? Thanks.

    1. Michael Hultquist - Chili Pepper Madness

      Hi, Cindy. Yes, you can make this with serranos. No problem. You’ll get a different final flavor and color, but it will still be quite delicious. The jar size doesn’t matter, as long as you can fit the sauce! Let me know how it turns out for you.

  8. How big of a jar do you need to ferment in? I’d like to double the batch. Think I can fit it in a 32oz Ball Jar?

    1. Michael Hultquist - Chili Pepper Madness

      Dan, you can fit quite a lot in a 32 ounce Ball jar. That’s a good size.

  9. 5 stars

    I really want to make this recipe, currently I only have dried Scotch Bonnets?

    Will these work if I hydrate them, and do I need to adjust the amount I use?

    Thank you!

  10. If the mash rises am I supposed push it back down? I’ve done one batch of this and as it fermented it would rise to the top, I pushed it back down but I worried about contaminating the jars.

    1. Michael Hultquist - Chili Pepper Madness

      Andrew, yes, the mash needs to be below the water. The best thing to do is use some sort of weight to keep it all down, like a baggie filled with water. Try chopping the peppers larger next time if the bits keep rising above the surface. You do run risk of contamination each time you open the jar, yes, so be quick and use best cleanliness practices. Let me know how it goes.

  11. Hi Mike,
    My first time try to ferment. I did have a bit of the yeast growth, not much. My veggies were soft (color is good, though) and there is definitely an odor. I don’t know if I’d describe it as bad, but it is pungent. Has my ferment gone bad?
    Thank you for the help and inspiring recipes.

    1. Michael Hultquist - Chili Pepper Madness

      Hi, Jessica. It probably did not go bad. The smell can be pungent and a bit sour, and the peppers do soften in the brine. You’ll know it has gone bad if you notice fuzzy mold growth and/or if you notice a fetid odor. Just beware of those signs of rot or infection.

      1. Jessica C O'Malley

        5 stars
        Thank you for your response. Mine came out a little thin so I reduced down. I didn’t have ground cardamon so used 3 pods and strained my sauce before bottling. Flavor is really nice, balanced, not too hot. Beautiful color. Looking forward to trying it again after a week or so. Thanks again.

        1. Michael Hultquist - Chili Pepper Madness

          Great, Jessica! Glad you’re enjoying it! I appreciate the comments.

  12. We had the fun of growing scotch bonnet peppers in our garden this year. Your recipe was the chosen one! I have 2 jars which have been fermenting for about 10 days now (no longer an active ferment). I did not close the jars tight and after a week, replaced the covers with a saucer. One jar has developed a white ‘scummy type’ film on top. I tried to scoop it up but was not 100% successful. The other jar, so far, is normal.
    Have I lost 1 jar of sauce to be? A quick response, especially if salvageable, is greatly appreciated
    Thank you.

    1. Michael Hultquist - Chili Pepper Madness

      Sharon, that white film is most likely kahm yeast, which is harmless, though it can affect the taste of your sauce. It is somewhat bitter. If the film is more fuzzy, then that is mold and you’ve lost your batch, but it sounds more like kahm yeast.

      1. Thank you for such a quick response.
        Did I do something wrong and/or could this have been prevented? If so, what should have been done differently.

        1. Michael Hultquist - Chili Pepper Madness

          You really didn’t do anything wrong, as it is really tough to have a perfect ferment every time. The best ways to avoid kahm yeast is to ensure everything is as clean as possible when setting up your batch, keep the ferment a bit below room temperature if possible, and make sure you are using airtight containers. If kahm yeast still grows, you can still just skim it off. Good luck!

  13. 5 stars
    After years of dissatisfaction with commercial hot sauces, I decided to make my own. I searched the internet and found you, Mike.
    I followed your instructions exactly with one exception – I added 1/4 teaspoon of xanthan gum dissolved in oil to hopefully stabilize it so they tiny solids wouldn’t precipitate out.
    I fermented for two weeks. By then it was no longer very active, as you said.
    I cooked this morning, cooled and bottled.
    The recipe yielded five five-ounce bottles. The consistency is perfect, the color beautiful and the taste is off the charts.
    Thank you for the great recipe and the excellent tutorial. No more commercial hot sauces for me!

    1. Michael Hultquist - Chili Pepper Madness

      Excellent, DaveK! Very happy you’ve found some hot sauce recipes you love. Great tip on the xanthan gum. Much appreciated!

    2. 5 stars
      As you know from my previous comments, I loved this recipe. I kept my bottled sauce in the fridge. It’s now been a little over two months and the sauce has lost about 20% of it’s heat. It’s still hot, but not like it was. It still tastes great – just not as hot. Is this normal?

      1. Michael Hultquist - Chili Pepper Madness

        Dave, yes, this is normal unfortunately. Homemade hot sauces can lose some of their heat as they mellow out.

  14. Haven’t made this yet, but there’s no mention of when to add all of the ingredients. Do you still add vinegar if you’re fermenting or do you just rely on the brine?

    1. Michael Hultquist - Chili Pepper Madness

      Scott, you add in all of the ingredients when you pour the fermented peppers into the pot, then bring everything to a boil. Yes, still add the vinegar. Alternatively, you can DRAIN the entire brine after the fermenting period, then add only the fermented peppers and remaining ingredients to a pot to boil, along with 1 cup of water. Then process, and add in a bit more water until you achieve your desired consistency.

  15. Looks delicious! I do both fermented and canned hot sauces. Doesn’t boiling eliminate the good bacteria from the ferment?

    1. Michael Hultquist - Chili Pepper Madness

      Scott, boiling won’t eliminate the bacteria, but will stop the fermenting process.

  16. 5 stars
    Good afternoon Mike. Decided to give this recipe a try from the Scotch Bonnets I grew this year. I started the mash ferment 12 weeks ago and made the hot sauce this morning. Another fantastic hot sauce. Hot enough to leave a noticeable and several minute lasting tingle, but otherwise, not overwhelming. Excellent flavor – I’ll let the hot sauce sit for a week or so to really bring out the flavors.

    This will make nice Christmas gifts for my hot sauce friends. Thanks for another winner.


    1. Michael Hultquist - Chili Pepper Madness

      That’s great, Brett. I appreciate your letting me know. It will definitely continue to develop flavor in the extra week. Super happy you enjoyed it. Take care.

    1. Michael Hultquist - Chili Pepper Madness

      Daniel, you can just blend and bottle it. I like to keep mine in the refrigerator, though, for longer keeping.

  17. Debra Burkhardt

    Hi Michael, writing to you from Peachland BC Canada. I made your sauce the other day and its great! I fermented only 1 week. I used 6 of what I *think* are either Madame Jeanette or another similar ~2″ upright growing yellow pepper which I am growing here at the house. I tasted this sauce more than 5 minutes ago and the part of my tongue that it touched is still frickin hot. Tropical notes to this one. The peach came from a local grower, its that time of year. I note that my sauce is a lot darker than yours. The tomato is also fresh from local sources, maybe that’s the difference? Don’t know, my yield was 2+ cups so the amount was close to your recipe. Anyway thumbs up to you and your website.

    1. Michael Hultquist - Chili Pepper Madness

      5 stars
      Thanks, Debra. Glad you liked it. I think you’ll get some variation in color depending on the colors of the peppers, tomatoes, and even the peaches. I grow a lot of yellow tomatoes, like Kellog’s Breakfast tomatoes, and those affect the color of my sauces for sure. Thanks for stopping by!

    2. Hi Debra
      Wayne here from Nakusp a few hours drive from you. I will be trying this sauce. We have a guy from your area selling the best peaches ever. Hope your tongue has cooled down

  18. What form of cardamom are you using? Pods, seeds or ground? Similar green or black?

    1. Michael Hultquist - Chili Pepper Madness

      Dan, I used ground green cardamom. Feel free to roast and grind your own seeds for a fresher flavor.

    1. Michael Hultquist - Chili Pepper Madness

      Andy, absolutely. Let me know how it turns out for you.

  19. 4 stars
    I followed the recipe and the hot sauce is wonderful!
    I used habaneros from my garden and fermented for almost three weeks. I did battle the top fermenting yeast but I won.
    Next batch will get less of the cardamom as it was a bit strong.
    I now have three more of your recipes fermenting and I look forward to tasting them.

      1. Robert Knox

        5 stars
        Thank you so much for all of your amazing information and recipes.
        I have a question I hope you can help with. I made a mash a couple of weeks ago containing:
        11 oz dried/smoked jalapeños
        14 oz peaches
        2.5 oz tomato
        5 oz garlic
        Brine 1 qt spring water and 3T sea salt plus 4 oz brine to cover
        After two weeks I still don’t see any fermentation action. I have two other mashes working at the same time and they are fine. The mash is much thicker than the others but still liquid enough to easily stir.
        Do you think it is because I didn’t use fresh peppers?
        Thank you in advance for any light you can shed on my issue.

        1. Michael Hultquist - Chili Pepper Madness

          Hey, Robert. Yes, it is possible that the dried pods caused an issue. You might need to use some sort of a culture starter. If your other mashes are fermenting, you can transfer a bit from one to this batch and see if that helps kick start some action. Let me know how it goes.

          1. Robert Knox

            5 stars
            If that does not work, will the mash still be ok to proceed with finishing it and bottling it (provided there is no foul smell or unwanted mold growth)?

          2. Michael Hultquist - Chili Pepper Madness

            Robert, yes, you can still process it. It will make a normal sauce.

  20. If you were doing the non-fermented version of this recipe would you still include a brine mixture (1 quart water + 3tbsp of sea salt) or would you exclude it?

    1. Michael Hultquist - Chili Pepper Madness

      Good question, Josh. To make a non-fermented version, I would skip the brine, as the recipe already includes salt, but add about half the amount of water. Simmer it, then process it. Add a bit more water until you reach the consistency you’d prefer. Or, reverse the order and process the ingredients first with water to your consistency preference, then simmer the processed sauce. I hope this helps.

  21. Quick question. Is there a specific reason that you don’t blend the mixture first, and then boil?

    1. Michael Hultquist - Chili Pepper Madness

      John, realistically, you CAN reverse the order. With this recipe, there are a lot of ingredients, so I found it easier to blend first. The main thing is blending to your preference, so you can do before, after, or both.

  22. George Bela Kemeny

    5 stars
    Very tasty recipe. My comment is that some German, Dutch and Belgian beer comes in swing top bottles. Drink the beer and save the bottles. 😀 ha-ha

    1. Michael Hultquist - Chili Pepper Madness

      An excellent suggestion, George! I love it.

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