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5 December 2014

A homemade hot sauce recipe made with the spicy peach sugar rush chili pepper.

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!

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.

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 or learn more about How to Make Hot Sauce.

Print Recipe
4.84 from 6 votes

Peach Sugar Rush Hot Sauce - Recipe

A homemade hot sauce recipe made with the spicy peach sugar rush chili pepper.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: hot sauce
Servings: 20
Calories: 27kcal


  • 20 sugar rush chili peppers
  • 2 cups vinegar
  • 2 cloves garlic
  • 2 tablespoons sugar
  • Salt to taste
  • 1 tablespoon lime juice


  • 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!


Calories: 27kcal | Carbohydrates: 5g | Sodium: 4mg | Potassium: 144mg | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 65mg | Calcium: 8mg | Iron: 0.5mg



  1. 5 stars
    I tried this yesterday and it is amazing! It’s too hot for me, so I’m going to bottle it & give it to friends who can stand the heat. Peach sugar rush peppers are one of my favourites to grow & eat. I used 1 cup of white balsamic & 1 cup of cider vinegar. I thought it was a bit too runny (after straining the solids out), so I reduced it by simmering longer. It is a bit sweeter now and a bit thicker. I’m going to make a 2nd batch with most of the seeds taken out to see how much that reduces the heat, and then puree the solids so that it’s a thicker sauce.

    1. Michael Hultquist - Chili Pepper Madness

      Awesome, Christina! Thanks for sharing! Super happy you enjoyed it!!!

  2. 5 stars
    Thank you for the recipe! I scored on some sugar rush peppers from the Farmer’s Market and tried this out. Wow, it is so delicious and easy too!

    I used rice vinegar, left the sugar out and did not strain… glad I didn’t, it would’ve been eaten twice as fast!!!

  3. Hi this is the first year to grow these peppers. I have a pretty good crop and don’t want to waste. Can I freeze the peppers and make hot sauce later?

    1. Michael Hultquist - Chili Pepper Madness

      Hi, Lori. Absolutely. I do this all the time with peppers. Good luck, and enjoy!

  4. 5 stars
    This hot sauce is amazing! I will be making it again, for sure. Thank you!!

    Using it in a margarita is ridiculously good! Thank you for sharing that idea!!

    1. Michael Hultquist - Chili Pepper Madness

      Great, Melanie! Glad you enjoyed it! Great peppers for sure.

    1. Michael Hultquist - Chili Pepper Madness

      Joseph, absolutely. It is best to shoot for a pH of 3.5 or lower for home preserving if using the water bath method. Enjoy!

    1. Michael Hultquist - Chili Pepper Madness

      Shane, just give the bottle a shake to recombine. Or, look into using xanthum gum. It’s a common ingredient people use for keeping hot sauce more uniform. Let me know if this helps.

  5. 5 stars
    This hot sauce was incredible!! I’m new to loving spicy food and started growing sugar rush cream peppers and that’s what I used in this recipe. I’m getting ready to make batch 2 today. I use it predominantly to make spicy margarita type beverages. I rim 1/2 a glass with salt, fill the glass with ice, pour 1/2-1oz hot sauce over it, then 3oz good tequila and add the juice from 1 lime fresh squeezed. Serve it with a nadapeno hot pepper to stir and nibble on and OMG the drink is bomb! Thanks for the hot sauce recipe!

    1. Michael Hultquist - Chili Pepper Madness

      Joe, I used apple cider vinegar, though you can use white or champagne vinegar.

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