This homemade peach hot sauce recipe brings the perfect combination of sweet and heat with lots of sweet peaches and fiery sugar rush chilies, easy to make!
Peach Hot Sauce Recipe
We talk about making homemade hot sauces all the time. There are some amazing hot sauces on the market today. The industry is growing quickly, and that's a great thing for all of us.
I like to keep a number of them on hand at home for recipes or for simply dashing over meals for extra flavor and heat. There is something about a homemade hot sauce, though.
You'll get a nice blast of fresh chili pepper flavor and that bright heat of a spicy pepper. Sure, you can make hot sauces from mild peppers, but I like the "hot".
These sugar rush chili peppers are ideal for a hot sauce. The peach color is inviting, and if you want heat, you got it! It's close to habanero level heat, though doesn't get quite that hot. And, it is nice and sweet, hence the "sugar" in the name. Learn more about the Sugar Rush Chili Pepper here.
I added a bit more sugar to this recipe for extra sweetness. When you first make this sauce, it will be rather chunky. You need to strain it to achieve a thinner consistency. You can strain it several times to get it to the point that you prefer, or heck, don't strain it all and have yourself a chunkier sauce.
This is a simple sauce recipe for sure, but a good way to use your fresh peppers. Once you learn more and more about making hot sauces, you can begin to work in more complexity with additional flavors and ingredients. Soon, you'll be selling your own hot sauce!
Peach Sugar Rush Hot Sauce Ingredients
- Chili Peppers.
- Vinegar.
- Garlic.
- Sugar.
- Salt.
- Lime Juice.
Peach Sugar Rush Hot Sauce - The Recipe Method
- Firstly, remove stems from the sugar rush chili peppers and discard. Toss the peppers into a food processor.
- Add all remaining ingredients and process until smooth.
- Pour into a saucepan and bring to a boil.
- Reduce heat and simmer about 20 minutes.
- Process again if needed, and strain. Discard the solids.
- Pour into a bottle and serve as desired!
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.
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.
Recipe Tips & Notes
- When you first make this sauce, it will be rather chunky. You need to strain it to achieve a thinner consistency. You can strain it several times to get it to the point that you prefer, or heck, don't strain it all and have yourself a chunkier sauce.
- This is a simple sauce recipe for sure, but a good way to use your fresh peppers. Once you learn more and more about making hot sauces, you can begin to work in more complexity with additional flavors and ingredients. Soon, you'll be selling your own 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!
Storage & Leftovers
Storing your Peach Sugar Rush Hot Sauce in an airtight container in the fridge may allow you to store the leftovers for up to 1-2 weeks. To maximize the storage life, make sure to refrigerate the dish promptly.
Check Out These Related Sauce Recipes:
- Caribbean Style Mango-Habanero Hot Sauce
- Pineapple-Mango Ghost Pepper Hot Sauce
- Roasted Ghost Pepper Sauce
- The Hottest Hot Sauce I Ever Made (Carolina Reaper Hot Sauce)
- Ghost Pepper Hot Sauce
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.
Peach Hot Sauce Recipe (with Sugar Rush Chilies)
Ingredients
- 20 sugar rush chili peppers
- 2 cups vinegar
- 2 cloves garlic
- 2 tablespoons sugar
- Salt to taste
- 1 tablespoon lime juice
Instructions
- Remove stems from the sugar rush chili peppers and discard. Toss the peppers into a food processor.
- Add all remaining ingredients and process until smooth.
- Pour into a saucepan and bring to a boil.
- Reduce heat and simmer about 20 minutes.
- Process again if needed, and strain. Discard the solids.
- Pour into a bottle and serve as desired!
Nutrition Information
Barry says
Hi Mike. Just made this sauce. absolutely love it. I hope to grow more of these next year. would you recommend this recipe for other hot peppers?
Mike Hultquist says
Great, Barry! Absolutely, you can make this with other peppers. Works great!
Kyla says
What type of vinegar do you use for this recipe? White or cider? Or does it really matter?
Mike Hultquist says
I use apple cider vinegar for this, Kyla, though white wine vinegar is great, too. Enjoy!
Bill says
Do you put a lid on the pan when you simmer the hot sauce. I’m looking forward making this in the future. As always I enjoy making your recipes.
Mike Hultquist says
You can if you're concerned about moisture escaping, though it doesn't really simmer for too long. Enjoy, Bill.
Bill says
I made this tonight and it turned out great. Thanks for the recipes.
Mike H. says
You are very welcome, Bill!
Kyla says
Hi Mike, I plan to try and water can a couple of your sauce recipes. One the sugar rush peach sauce, Datil Pepper Sauce and then a sauce requiring loads of Habaneros. I have an abundance of these three peppers. My plan is to use jam jars to store the sauce in and then once opened transfer to an easier pour bottle. I'm just wondering how long you would leave them in the water canner? Secondly, do you strain the pulp prior to canning or strain after opening and before using?
P.S. I have tried several of your recipes and they have ALL been 100% spot on! You are my go to guy for everything peppers! Love your site!
Mike Hultquist says
Thanks, Kyla! 10 minutes is usually enough in a water bath, though up to 20 minutes for higher elevations. If straining, do it before canning. Enjoy!!
Laura says
Curious to know how long this will last in the fridge? I have a seemingly endless supply of sugar rush right now and can’t wait to make this today. Thank you!
Mike Hultquist says
Laura, this should last many months in the fridge. Fruit sauces typically don't last as long, but there is a lot of vinegar, which preserves it. Enjoy!!
Laura says
Thank you!! Not sure mine will even last that long, it came out DELICIOUS. I was planning to gift some but with it coming out so good I decided I needed to make a second batch. Thanks for sharing your recipe
CP says
Can I sub lemon juice for the lime juice or will that be missing something??
Mike Hultquist says
You can do that, yes. It'll add a nice citrus pop. Let me know how it turns out for you!
Kara says
I harvested 9 pounds 2 ounces last week. They’re almost all peach in color, so I’m making a test batch today. I want to hot water process then so i need to make sure it’s the right ph. I still have another maybe 6 pounds to harvest in a few weeks. Needless to say, everyone’s getting hot sauce for Christmas this year
Mike H. says
Haha, great times are coming!
Diana says
I seeded mine as I wanted a heat level most non chili heads could enjoy too. Omg wonderful. I used the juice of a whole lime and used a tablespoon of salt. Used apple cider vinegar. Pureed everything in my blender till smooth then cooked as directed. It was nice and thick and coats the back of a spoon. Not gonna strain but use as is. Wonderful flavor. Thanks so much for showing how to showcase the sugar rush peach pepper. I may try subbing a cup of pineapple juice for 1cup of vinegar next go around.
Mike Hultquist says
Thanks, Diana! Very happy you're enjoying it! I love these peppers. So good.
Naomi Dvorachek says
I just made this and I couldn’t find anything to strain it so I just blended blended blended and didn’t strain out any of that good heat and flavor!!! It’s GORGEOUS and oh soooo hot !!! My first time making any homemade hot sauce and it won’t be my last!!! Love your site !!
Mike Hultquist says
Yay! Thanks, Naomi! Glad you're enjoying it! Hot sauce making is fun!
Brenda says
My husband doesn't tolerate vinegar very well. Can I substitute lemon juice for the vinegar?
Mike Hultquist says
You surely can, Brenda. Let me know how it turns out for you.
Rachel says
This recipe was my introduction to Chili Pepper Madness!! I was searching for a hot sauce recipe for all of the amazing sugar rush peach peppers I grew last year and this was basically one of the only recipes out there. I made three 8 oz bottles total. That said...this is my go-to eatin' hot sauce that I put on literally everything. It is hot and flavorful. It's so pretty too. I am on my last bottle from last years crop, and this year's crop is looking sad (aphid outbreak) so I don't know what I'm gonna do if I can't make more. Probably cry. Just kidding, I will probably grow more plants but indoors only because this hot sauce is literally addictive. Thanks again for the amazing recipes, I need to try them all.
Mike Hultquist says
Thanks so much, Rachel! I know, I love this stuff! Good luck growing!
Lisa says
Hi,
I very much want to make a yummy batch of this + printed another one of your great recipes. This one however, the PRINT button keeps returning me to the top of the page. Is there anyway that can be remedied? Thank you so very much!
Mike Hultquist says
Lisa, what browser are you using? I've never had any other issues with printing. So strange!
Aditi says
I followed this recipe to make a small batch (around 8 peppers), and the texture looks viscous. Is that expected? Anything I could change next time?
Btw the recipe was super easy to follow.
Aditi says
Also, why boil/simmer the sauce? It's my first time making a hot sauce so I'm curious about the process.
Mike Hultquist says
Simmering lets the flavors meld and come together.
Mike Hultquist says
Aditi, you can add/subtract liquid to achieve the consistency you desire. Thanks!
Amy says
This sauce is delicious!!! I started growing these last year and planted six plants this year. I have a bunch and this sauce really sets their flavor off!
Mike Hultquist says
Awesome! Glad you enjoyed it, Amy!