This Peach Vidalia Onion Hot Sauce is smooth, tangy, and chili-forward with sweet peach flavor, mellow onion, and just the right spicy kick. Perfect for drizzling over eggs, tacos, grilled meats, seafood, sandwiches, and more.
We're making Peach & Vidalia Onion Hot Sauce today, my friends, and this is a fun one for anyone who loves a little sweet heat.
This sauce is made with plenty of fresh red chilies, sweet peaches, mellow Vidalia onion, tangy vinegar, and just enough seasoning to bring it all together. It is smooth, spicy, lightly sweet, and perfect for drizzling over grilled chicken, pork, shrimp, tacos, eggs, sandwiches, and so much more.
If you enjoy fruit-based hot sauces with a good chili pepper kick, this one is for you. It's hot sauce time!
Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Chili Peppers. Use red jalapeño peppers or Fresno peppers as the base, and cayenne peppers for some extra heat. You can swap in other chilies to your preference.
- Vidalia Onion. Adds mellow onion flavor and natural sweetness.
- Peach. For mellow fruity sweetness and flavor. Fresh is ideal, though you can use frozen/thawed peaches.
- Tomato. Adds body, color, and a touch of savoriness.
- Apple Cider Vinegar. Adds tanginess and bright acidity to balance the sweetness. You can use white vinegar, but you'll lose the extra tang factor.
- Sugar or Honey. Optional. For balance and to enhance the sweet factor.
- Cayenne Powder. Optional. For an extra heat boost.
- Salt. As needed to bring the flavors together.
How to Make Peach and Vidalia Onion Hot Sauce
- Chop the chilies, onion, peach, and tomato, then add to a large saucepan or pot with the remaining ingredients.
- Bring to a boil, then reduce heat and simmer 15-20 minutes, until every softens up.
- Cool slightly, then add to a blender or food processor. Blend until smooth. You can strain it if you'd like for a smoother, thinner sauce, or skip the straining for a thicker hot sauce.
- Pour back into the saucepan and simmer another 5 minutes for more flavor development. You can simmer longer if you'd like - just add a bit of water or vinegar if it reduces too much. Taste and adjust for more vinegar, sugar/honey, and salt.
- Bottle and refrigerate. The flavor will be better after a day once the ingredients mingle.
Boom! Done! Your hot sauce is ready to serve. I've included some serving suggestions below, but look forward to hearing how you'll be using yours.
Adjust the Heat Factor
You'll get a medium to medium-high level of heat from the addition of the cayenne, and fair heat from the jalapenos or Fresno chilies. For milder, replace the cayenne powder with sweet paprika, and replace the cayenne chilies with more jalapeno or Fresno. For even milder, use mild red bell in place of some of the hotter chilies.
For hotter, swap in more cayenne or go with bigger hitters like red habanero, ghost peppers, or other superhots like 7 pots or scorpions. Make it as hot as you'd like.
Recipe Tips & Notes
- Flavor Ratios. This hot sauce is easy to adjust to your palate. Replace some of the chilies with extra peach for a sweeter, fruitier sauce, or use more chilies for a hotter, more pepper-forward version. Add more Vidalia onion for mellow sweetness, more vinegar for tang, more sugar or honey for balance, or extra cayenne powder for a bigger heat factor.
- Xanthan Gum. For a thicker bottled-sauce consistency, cool slightly, then blend in 1/8 teaspoon xanthan gum until fully incorporated.
Serving Suggestions
This fruit-based hot sauce is great anywhere you want a balance of sweet, tangy, and spicy flavor. Try it drizzled over grilled chicken, grilled pork chops, shrimp, fish tacos, or grilled salmon. It is also excellent on eggs, breakfast sandwiches, burgers, tacos, burritos, and roasted vegetables.
Use it as a finishing sauce for smoked pulled pork, spicy grilled chicken wings, or smoked or oven baked ribs, or swirl it into mayo, sour cream, or Greek yogurt for a quick spicy peach dipping sauce. It also makes a flavorful glaze when brushed onto chicken, pork, or shrimp during the last few minutes of cooking.
Storage
Bottle and refrigerate. Use within 1 month for best flavor and freshness, or up to 2 months if stored properly in a clean, sealed bottle. Discard if you notice mold, fizzing, off odors, or unusual texture changes.
For longer storage, check the finished pH. It should be below 4.6 for safety, and I prefer closer to 4.0 or lower for homemade hot sauces. SDSU Extension notes that hot sauce should be below pH 4.6 and brought to a boil when making a safe acidified sauce.
That's it, my friends. I hope you enjoy my homemade Georgia Peach & Vidalia Onion Hot Sauce. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
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More Fruity Hot Sauce Recipes to Try
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.
Georgia Peach and Vidalia Onion Hot Sauce
Ingredients
- 12 ounces red jalapeño peppers or Fresno peppers chopped
- 4 ounces cayenne peppers chopped (or use more red jalapeños/Fresnos for milder heat)
- 6 ounces Vidalia onion chopped (about 1 medium onion)
- 12 ounces ripe peaches peeled and chopped (about 2 medium peaches/ 1 generous cup - frozen/thawed peaches are fine)
- 6 ounces tomato chopped (about 1 small tomato, or use 2 tablespoons tomato paste)
- 1 cup apple cider vinegar 5% acidity
- 1/2 cup water plus more as needed
- 1-2 teaspoons cane sugar or honey optional, for balance
- 1 1/2 teaspoons salt or to taste
- 1/4 teaspoon cayenne powder optional, for extra heat
Instructions
- Add all of the ingredients to a large saucepan.
- Bring to a boil, then reduce heat and simmer 15-20 minutes, or until everything softens.
- Cool slightly, add to a blender and blend until very smooth.
- Strain for a thinner commercial-style sauce, or leave it unstrained for more body.
- Return the sauce to the pan and simmer another 5 minutes. Adjust with more vinegar for tang, more water to thin, more sugar for sweetness, or more salt to taste.
- Bottle and refrigerate.
Notes
Nutrition Information
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