Georgia Peach and Vidalia Onion Hot Sauce

A plastic squeeze bottle labeled Georgia Peach Vidalia Onion Hot Sauce and a glass bottle, both filled with orange sauce, are displayed alongside a peach, a Vidalia onion, and another peach on a green cloth.

Georgia Peach and Vidalia Onion Hot Sauce

A homemade Peach Vidalia Onion Hot Sauce recipe made with fresh chilies, sweet peaches, mellow Vidalia onion, vinegar, and spices. It’s smooth, tangy, lightly sweet, and perfect for drizzling over eggs, tacos, grilled meats, seafood, sandwiches, and more.

Prep Time10

Cook Time20

Course: hot sauce

Cuisine: American

Keyword: peach hot sauce, vidalia onion hot sauce

Servings: tablespoons

Calories: 6kcal

Author: Mike Hultquist

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

Makes about 5 cups.

For a thicker bottled-sauce consistency, cool slightly, then blend in 1/8 teaspoon xanthan gum until fully incorporated.

Storage: Bottle and refrigerate. Use within 1 month for best quality, or 3 months if stored in a clean, sealed bottle. Discard if you notice mold, fizzing, off odors, or unusual texture changes.

Nutrition