Habanero Hot Sauce will light a fire that you'll be loath to extinguish. Yes, the sauce is that good! The habanero peppers add heat to the sauce while the canned peaches temper the flame. Canned peaches. I couldn't believe it either, a hot sauce with canned peaches as an ingredient.
Jump to:
The other components add depth to the delicious sauce. Once you taste this chili pepper sauce, you'll throw out your store-bought variety and refuse to purchase more, especially when you see how easy habanero pepper sauce is to make.
Before you do anything else
Warning: wear rubber or latex gloves before working with habanero peppers! These peppers are hot! The oil residue in the chili peppers will stay on your hands even after washing them with soap. Honey and I learned the hard way, and it was with the milder Hatch pepper. The habanero pepper is related to the Scotch Bonnet, which is one of the hottest peppers in existence.
Prepare the habanero pepper
Once you wash, stem, seed, if desired, the habanero peppers, put them in a blender. Only then should you remove the gloves. Toss the gloves in the trash. Trust me; it's easier than trying to get all of the habanero oil off the gloves.
The rest of the habanero hot sauce recipe comes together quickly. You then pour the can of sliced peaches in with the habanero peppers. Next, you add the molasses, brown sugar, white vinegar, garlic cloves, salt, pepper, and spices.
Blend the habanero pepper and rest of ingredients
In the blender, mix all of the ingredients until they liquefy. The sauce should be smooth. Pour the habanero pepper sauce into a deep saucepan and over medium-high heat bring the sauce to a boil. Lower the heat so that the sauce continues to simmer for ten minutes.
Pour the habanero hot sauce into clean jars
Once the habanero sauce cools, you pour into clean 5 ounce jars and refrigerate overnight before using. Store in the refrigerator.
FAQs
Our homemade habañero hot sauce is made with the hot peppers, vinegar, seasonings, and canned peaches. The peaches is the perfect foil for the spicy hot peppers.
Using the Scoville Heat units, the habañero pepper is 100 times hotter than the jalapeno. The habanero rates at 350,000 Scoville Heat Units (SHU) and the jalapeño at 3,500 SHU.
Here are some ideas on what you can do with a large harvest of habañero peppers:
1. Freeze them. This is the simplest way to preserve them. We even put them in a food processor and freeze them in an ice cube tray.
2. Pickle the hot peppers.
3. Dehydrate them.
4. Chili paste.
5. Habanero hot sauce.
6. Habanero salsa
7. Hot pepper flakes
The first thing you'll notice when you taste the habanero hot sauce is the heat. But the spiciness is slightly tempered by a sweet, fruity flavor of the peaches. Habaneros have a subtle smoky taste, too. The sauce is delicious on anything you like to add bit of spice to.
Chiacchierata (Italian chat)
Habanero pepper sauce is a very popular hot sauce in our family. In fact, our oldest grandson liked it so much; he took it to school so he could let his friends have a taste. We asked him what he put it on; he said tacos. Our son, Jason, let some co-workers take a taste. They're waiting for this recipe. 🙂
We hope you'll sign on to our weekly newsletter and see what we're cooking. Now that cooler weather is here, we turn up the burners.
Next time try making homemade chipotles in adobo sauce. Smoke those jalapenos and make the best adobo sauce you'll ever tase.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
YOU MAY NEED . . .
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These hot sauce bottles are really handy to have. And along with the bottles we also use a small funnel to fill the bottles. It's really easy to make the hot sauce and once you start sharing. We're warning you that your family and friends will beg you for more.
What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
Light My Fire Habañero Hot Sauce
This pepper sauce is the perfect combination of hot, sweet, spice and everything you want in your hot sauce. This makes a perfect gift for all your heat-loving friends and family.
If you like spicy sauces, try out our Cilantro Jalapeño sauce. You'll want to dunk everything in it.
If you like this recipe please consider giving it a five-star rating. It helps others decide whether to try the recipe.
📖 Recipe
Light My Fire Flaming Habanero Hot Sauce Recipe
Ingredients
- 12 habanero peppers seeded, if desired. (our peppers didn't have many seeds so we left them as is)
- 15.5 oz. 15.5 ounce can sliced peaches in light syrup include the light syrup in the recipe
- ½ cup light brown sugar
- ¼ cup dark molasses
- 2 tablespoon Dijon mustard
- 3 peeled garlic cloves
- ¼ teaspoon liquid smoke
- 1 cup distilled white vinegar
- 2 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
Instructions
- Be sure to use rubber/latex gloves when handling habanero peppers. The seeds in the peppers contain a lot of the heat. You can use less peppers and seed all of the habaneros for a milder sauce.
- Place the prepared peppers in a blender or food processor. Add the peaches with syrup, molasses, brown sugar, mustard, garlic, liquid smoke, vinegar and spices. Process until the mixture is liquid and smooth.
- Pour the habanero sauce into a pan and over medium-high heat bring to a boil. Once it boils, lower the temperature so that the sauce simmers for 10 minutes.
- Let cool and pour into clean jars. Refrigerate overnight before using. Store in refrigerator.
Notes
2. Ladle the hot sauce into the hot jars leaving ½ inch headspace. Stir to remove the air bubbles, wipe the rim to make sure there isn't anything on it, center the lid on the jar and screw the band down until tight. DON'T over tighten -- the air needs to escape.
3. Place the jars in the canner making sure the jars are covered with water by at least one inch.
4. Bring the water to a boil. Cover and process for 10 minutes if you're at 0-1000 altitude,15 minutes for 1001-6000 feet altitude, and 20 minutes above 6000 feet altitude.
5. Turn off heat; remove lid and let cool for 10 minutes before removing.
6. Cool undisturbed for 24 hours then check seals. If a jar doesn't seal, just keep in the fridge and use it first. The rest store in a cool place for up to a year.
Nutrition
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Julia Reed
Love the sweet heat from this sauce and using my home grown habaneros with local peaches. I can a batch every year. Thanks!
Marisa Franca
Hello Julia! I'm so glad you enjoy the sauce. And it's a great way to use up those habañeros. We certainly love our spicy food!! Thank you for letting us know how much you liked the recipe. xoxo
Jeff
I have tried so many hot sauces
By far this is the best to date, Thank you
Heat and flavour it was amazing.
I had no peaches and used jarred plums instead.
Just amazing
Marisa Franca
Hi, Jeff!! So glad you liked the seasonings! And how clever of you to try the plums. YUM!! Mango also works. Happy seasoning!!
Laquan King
Had 6 habaneros and 2 jalapenos. Had frozen mango so I added 8.5 ounces. Did two tbsp black molasses and 3 tbsp brown sugar. 1.5 tsp of salt. Little bit of water to thin. Everything else as per recipe.
Very flavorful sauce, best hot sauce recipe I've tried. Thank you for recipe. Peace
Marisa Franca
I'm so glad you enjoyed the recipe. And that was such a great idea about adding the mango instead of the peaches. Happy hot saucing!!
Dawn
Hi there! I am hoping to try your recipe, but wonder if you know roughly how many ounces of peppers to use? My peppers at the store vary greatly in size.
Thanks so much!
Marisa Franca
Hi Dawn! It doesn't make that big of a difference. You'll have one larger and then one smaller -- we grew them and they varied. Depending on how HOT you like it, either remove all the seeds or leave some in. Let me know how it goes!!
Wendy Cusick
Very good recipe that I make every year. I leave out the liquid smoke and sometimes add more peaches. Have tried with fresh peaches and not nearly as good
Marisa Franca
Hi Wendy!! So glad you like the recipe. I can see why the fresh peaches wouldn't work. We love the touch of smokiness to the recipe and sometimes even added a bit of smoked paprika. But the best way is to make it to your taste. Buon appetito!
Kim Thompson
Could I roast the peppers for smoke flavor?
Marisa Franca
Hi Kim, Yes! You absolutely can roast the peppers for the smokey flavor. We do that when we make our chipotles in adobo sauce.
Matt
Has anyone waterbath canned this recipe? How did it turn out and how many pints or half pints did this make? Thank you!
Marisa Franca
Hi Matt! I haven't gotten any notice of anyone water bath canning it but it should work. We always put it in the little shaker hot sauce bottler. We get them from Amazon.
Matt
Hi Marisa! Do you have the link for the Amazon bottles? I am making this for my wedding and appreciate any help!
Marisa Franca
Hi Matt!! I'm sorry - I just saw your question. Here is a link: https://amzn.to/3KZWxid. They also have a kind with a flip-seal top. And congratulations on your upcoming nuptials!!
Dana
Do the bottles from Amazon work/seal for water bath canning? That’s what I put the sauce in last year but I wasn’t sure it worked to preserve it so I kept them in the refrigerator.
Marisa Franca
Hi Dana! They should -- read the directions. I know some of them can't be resealed like the Ball metal lids. Check out the directions. Let me know how it works. Love the hot sauce!!
Wendy Craig
So So Good! I love the complex flavours in this sauce. I had some peppers so was looking for a recipe for them. I came upon this and had all of the ingredients. Except I had Jalapeno peppers instead of the habanero ones. I had some red Thai peppers so I figured it would balance it out. I broiled the peppers and garlic to blacken them adding some extra garlic. I also juiced a couple of limes since I had them on hand as well. I had a quart jar of home canned peaches and I used the whole jar so added an extra half cup of vinegar. Thank you so much for this fabulous recipe. I am a Caucasian Canadian who sometimes thinks that ginger ale is spicy so this sauce should last me quite a while. I am not sure what I am going to use it on yet but it sure is good.
Marisa Franca
Hi Wendy!! I'm so glad you like the sauce. We do too. This year our daughter increased her pepper plants -- hint! hint! Some of our good friends love to make the recipe and give as gifts to their hot sauce loving friends. The only warning I have is that once you give this as a gift, they'll expect it frequently. LOL! Have a wonderful summer and thank you for commenting. xoxo
Michelle
I freeze some in ice cube trays lined with plastic wrap. Then I put the frozen cubes in a freezer bag. That way, I can throw a cube or two in chili all through the winter. 😛 I make this every year and my friends and I love it!
Anna
Hi Marisa,
May I use apple cider vinegar, as I have it in the house? A neighbour just left out some habanero peppers, so I’ll go back and collect some for your sauce.
Thanks
Marisa Franca
Hi, Anna! Sure! It may give it more depth of flavor. Let me know how it turns out. xoxo
Lisa J Mathis
This is the absolute best hot sauce. I have been making this for years. I grow my own habanero's every summer so I can make this for my family. I have already made 6 batches this year. My 10 year old niece eats this with just crackers! My family loves this sauce and begs me to make it for them. Thank you so much!
Marisa Franca
Thank you, Lisa! I'm so glad you and your family love the sauce as much as we do. Hope you have a wonderful weekend. xoxo
Jennifer Reed
Haven’t made this yet, but how many peaches would I use if I am using fresh peaches and not canned? Thanks!!!
Marisa Franca
Hello, Jennifer. Depending on the size, I would say at least 4. Two for on top and then two for the inside. Let me know how it goes, okay? xoxo
Sam K
Excellent!
Kate
I love my food spicy and really enjoyed having this habanero sauce with my chicken wings.
Brian
When making this recipe, do you remove the peaches from the light syrup or do you include the syrup from the can of peaches?
Marisa Franca
Hi, Brian! You include everything. You use a regular blender or stick blender to get a smooth consistency. Let us know how you like it.
Brian
I loved it. The peppers I used were as hot as I wanted them to be. However, the hot sauce is very flavorful and yummy.
John
Thank you so much for the recipe. I may want to include adding the syrup to the recipe, as I scoured the comments for directions. I've tried it both ways, but I like it better with the syrup. Please accept this isn't a criticism, but I think the clarification of adding the syrup will help others.
Thanks again.
Marisa Franca
Hello John!! You are VERY wise! I should have specified that the peaches should include the juice!! AND with your comment I can make it clearer in the instructions! So, thank you very much. And I would never take your kind comment as a criticism. THANK YOU again for making me realize I should mention to include the juice. Happy cooking!!
Liz
Love the idea of mixing habanero peppers and peaches! I will definitely be making this!
Andrew
Killer recipe! Thank you so much for this. It's going to be a hit. I had so many habaneros on my plant and was worried what to do with them!
Ended up making 25 250ml bottles out of all of mine, roughly 5 batches of your recipe.
I'm going to give the majority away but I was wondering if how they'd keep in the pantry before opening? I bottled them while the sauce was still hot.
PS superrrrr hot! Didn't take the seeds out because I like the heat (and was a bit lazy)
A+
Marisa Franca
Hi, Andrew!! Thank you! We love the recipe too! If we don't water-bath or pressure can them, we don't keep them in the pantry. In the fridge, they last practically forever (only we've never had them that long). 😉 Frankly, I don't think any germ is going to make it in there - plus it has the acid of the vinegar. Most of the sauces are shelf-stable but I'm sure they were processed with higher heat. Why don't you do an experiment with 1 or 2 bottles and see how they do? And aren't you the heat lover!!! So the younger members of our family don't faint from the heat, we take half the seeds out. Just see how many friends you acquire once they sample your hot sauce. Happy saucing!!!
Mike Helton
I thought this recipe was very, very good with one small exception. When I first read it I thought the amount of cumin was a mistake, it seemed like a huge amount in proportion to the other ingredients, but I made it exactly like the recipe as a baseline. My instincts were right, it has an overpowering taste of cumin. If you really, really like cumin you will love this, but I don't, at least not to this degree. I'm going to be remaking it with the cumin scaled back more in line with the other spices and will probably experiment with upping the amount of allspice. If I could give it 4-1/2 stars I would. All in all I think it's a very, very good recipe with the potential to be incredible! By the way, I did use half with the seeds and half without and it seemed to be the perfect amount of heat.
Marisa Franca
Hi, Mike! Thank you for taking the time to comment. We love getting opinions and yours will certainly help others who aren't fans of cumin. We are. But I'll add that note to the recipe itself. Let us know how the additional allspice works out. Happy cooking.
CobraDan
I wish I would’ve read Mike’s comment and all the comments before I made it. I find it too powerful of cumin as well. I didn’t deseed any of the 12 habaneros and it’s pretty hot! But I like hot! Just added an onion and a carrot with maybe 1/4 cup lime juice. Threw it in the blender and then added it to the sauce. I think it helped! Is it necessary for it to sit in the fridge overnight? I couldn’t wait. Had to try it right away!
Marisa Franca
Hi, Dan!! I guess you either like cumin or don't -- I'll add a note to the recipe. I do tell you to remove some of the seeds and ribs -- but it sounds like you made it work for you. The reason we say to let it sit overnight is because the flavors have more of a chance to come together. Hope you have a Merry Christmas and Happy New Year. Thank you for your comment.
Dan
Actually, I don’t mind the cumin after letting it sit overnight. But like I said, I added an onion and carrot and the lime juice. Makes it better IMO. Warning: just using it in my wings also hurts the old eyeballs 4 hours later after washing hands numerous times!! Already making another batch!
Marisa Franca
Hi, Dan! Yep! I can be a bit potent and boy if it gets on your hands -- well beware of what you touch! One of the reasons we say to let it sit overnight is that the flavors meld and the taste is so much better. We'll have to try a batch with your method. Have a very Merry Christmas and Happy New Year.
Diane Sheehan
Hi, I Love this sauce and I'm not much of a fan of spicey foods. this is perfect for me. I couldn't find habanero pepper plants to grow in the Spring so I bought Scotch Bonnet plants. I think they are hotter than Habaneros. I will use the scotch bonnets in this recipe. Do you think it will turn out much hotter using habaneros if I use 12 of them? I'm considering using just 8 of the Scotch Bonnets, thinking it will have the same amount of heat as 12 Habaneros. What do you think?
Marisa Franca
Hi, Diane! Well, Scotch bonnets are pretty warm. I would suggest using the 8 and out of the half of them removing the ribs and seeds -- that's where most of the heat is. And don't forget those gloves when you work with them. When you made your sauce before, did you remove the seeds and ribs? The last time we made our sauce we DID remove some of the seeds and ribs from about 4 of the peppers. Let us know how it goes, I'm so glad you made the recipe. Our son made 4 different varieties, the peach, mango, and I forget the two other. Good luck.
Chrissy
Can you call this recipe? If yes, thoughts on how long pint jars would need to boil?
Marisa Franca Stewart
Hi, Chrissy! This is the way I would do it:
1. Prepare a boiling water canner, jars, and lids. These need to be kept hot.
2. Ladle the hot sauce into the hot jars leaving 1/2 inch headspace. Stir to remove the air bubbles, wipe the rim to make sure there isn't anything on it, center lid on jar and screw the band down until tight. DON'T over tighten -- the air needs to escape.
3. Place the jars in canner making sure the jars are covered with water by at least one inch.
4. Bring the water to a boil. Cover and process for 10 minutes if you're at 0-1000 altitude,15 minutes for 1001-6000 feet altitude, and 20 minutes above 6000 feet altitude.
5. Turn off heat; remove lid let cool for 10 minutes before removing.
6. Cool undisturbed for 24 hours then check seals. If it doesn't seal just keep in fridge and use first. The rest store in cool place for up to a year.
robin budny
Can I use ghost peppers for this recipe? I have so many! And jaleopnos as well. Can I mix them taking them seeds out of the ghost? I love the sound of this recipe much more than prepared.
Marisa Franca
Hi Robin, I don't see why not. I haven't tried it with the other peppers but I believe it'd work. You might have one heck of a sauce there. Let us know how it turns out. Hope you have plenty of rubber gloves.
Gary Burniston
I made this recipe with a couple of modifications. I prefer a little less sweetness so I reduced the brown sugar to 1/4 cup and added the juice of 2 limes (1/4 cup). I also added 1 diced medium onion. Toss the peppers, onions, and garlic in a little olive oil then char then roast on a 400F barbecue until the peppers and onions have good char on them. Watch that the garlic does not burn. Put into the blender with the remaining ingredients. The sauce was fantastic!
Marisa Franca
Hi, Gary!! I love it when people make it "their way". It modifications sound amazing. Will share this with Hubby - he's the grill king.
Bert Wiens
Made two batches already. Excellent sauce. Will make a batch soon using mangoes. Prefer this sauce over store bought sauce any day. Second batch was with seeds and was significantly hotter. Friends love it and would take more as soon as I have some.
Marisa Franca
Hi, Bert! So glad you and your friend like the recipe. The only problem is now you have to become a hot sauce factory.🤣 Happy saucing.
Denise Christianson
Can I use peaches in "pear juice from concentrate", or does it need to be light syrup?
Marisa Franca
Hi, Denise!! That would work. We just made some with mango -- yummy!! Let me know what you think. Remember if you don't like hot, remove the membranes and seeds. And use gloves!!
Dennis Waddell
Can you use this recipe with other types of peppers - jalapeño, serrano, bell peppers?
Marisa Franca
Hi, Dennis! We haven't tried it with other peppers. You could give it a go. Our next batch we'll make with other fruit. Let me know if you try it and how it turns out. We just made a batch the other day and it's so good and very spicy. We did leave the seeds and ribs on half of the peppers. You want less heat remove all of the seeds and ribs. Happy saucing.
Nicole
Simply awesome!! Great taste.
Greg
Amazing hot sauce. Wonderfully complex flavours and really simple to make.
Thanks for this one !
Marisa Franca
Thank you for taking the time to comment, Greg! We're so glad you like it.
George Spyrnal
How long will the sauce last in these bottles and refrigerated?
Marisa Franca
Several months, George.
Jerry Taylor
Great sauce, use as a BBQ or just dipping chips. First batch is almost gone and making another today. Very very good!
Marisa Franca
Hi Jerry! So glad you like it. I'm warning you though, you're friends get a hold of it and you'll never have any peace. They'll be begging you make them some. ????
Danielle
Delicious sauce the use of which is hard to overestimate. If you ask me, it is a must, so I am definitely trying your way of making it. Oh, and great tip on the gloves 😉
Marisa Franca
Thank you, Danielle! Yep! Experience is the best teacher -- with the gloves.
Loreto and Nicoletta Nardelli
What a cool name, Marisa! Sweet, spiced, and hot, what more can you ask for in a sauce? Plus it's homemade, and you can't beat that! Awesome!
Marisa Franca
Thank you! I know our family is crazy about the recipe.
Tammy
I'm obsessed with hot sauce but I've never made my own! This is definitely right up my alley...I'm addicted to heat! I would add this to everything 😀
Sharon
I could see myself making a big batch of this for when I make meat in our smoker.
Lorie
You know the way to my husband’s heart right here!! This will most certainly become a staple in our house!
Aleta
I love the sounds of the peaches with the other ingredients! And yes, I've learned the hard way with hot peppers too. Only way to get rid of the burn is to first wash your hands with olive oil to break the bond, and then soapy water will wash it away!
Amanda
This is so good! I used to buy this one habanero sauce at the store all the time, but now that I can make my own flavorful sauce, there's no need. Thanks for sharing!
Elaine Benoit
Oh, my gosh, this recipe looks so delicious! I love habanero sauce but I've never made it before. I can't wait to try your recipe and gift it to all my relatives who love hot sauces.
Veena Azmanov
This sounds like a yum yum recipe. Flavorful and unique. I want to surely check it out.
Jacqui Debono
This would make such a lovely gift and a great use for peaches from the garden!
Jess
Yes yes yes! I love a hot sauce and this sounds like it needs to be in my arsenal!
Ben
This sounds really good. I love heat, but I don't love most hot sauce. It's just tasteless heat. This has heat and flavor.
Lisa
I have not tried your recipe yet because I have a question about the habanero volume. I am going to use my abundance of Hawaiian (habanero) Chili Pepper which are quite small (1" x 3/4") for gifts. Can you give me a rough estimation how much 12 of your habanero minus stem seeds and membrane weigh?
Or any other thoughts how to adjust your recipe for my local variety of habanero?
Mahalo Nui Loa
Marisa Franca
Hi, Lisa! We've never weighed the habañeros so I can't give you a volume. What I would suggest is keeping it at 12. Depending on how hot you like your sauce you may leave some of the seeds in it or remove all of the membrane and seeds. If you're planning on making quite a few bottles to give as gifts, make up a batch and see how you like it and then adjust from there.Let me know how it goes. This is really a popular Christmas gift. xoxo
Rick Vance
I LOVE THIS SAUCE! Thank you for the recipe. I've made two batches and everyone I've given it to has requested more! I just bought some mango habaneros and am going to make a batch using mangos - can't wait to try it! I also made a batch last year using pineapples - it was surprisingly good. Again, thank you for sharing!
Marisa Franca
Ciao, Rick!! Thank you so much for your nice comment. I'm so glad you like the sauce, you're right there with our family. It sounds like your friends and family are going to keep you busy!! Happy saucing!!
Dana
Can I use fresh peaches or is the syrup from canned peaches necessary? Something about the taste of canned peaches throws me off but I so want to try this recipe!!
Marisa Franca
Hi Dana! We use the peaches in light syrup. Perhaps that wouldn't affect you quite as much. The other seasonings really combine with the peaches and syrup to render a really great taste. You might give it a try as is.
Theresa Robinson
Incredible! Perfect on chicken.
Marisa Franca
Thank you, Theresa!It does taste wonderful on chicken. I swear my boys would put it on ice cream.xoxo
Yeshantha
Thank you so much for sharing this amazing recipe. I had chocolate habaneros growing and couldn't think of what to do with them. They are insanely hot, so I picked them green and still deseeded them, and adjusted the sauce with half the sugar and a tablespoon of corn starch to thicken slightly. I also added more garlic and fresh ginger. I am so amazed... I want to eat it on everything!
Marisa Franca
Hello, Yeshantha! I am glad you liked the recipe and thank you so much for taking the time to write such a sweet comment. This year Hubby and plan on doing a lot with sauces and barbecues. Would love to have your opinion on them when we post them. Buon appetito!!
Yola Rabe
I made this sauce exactly as the recipe said. I gave all the ten bottles away. A most excellent sauce. Now making my second batch, ever so tasty with any food. My only improvement is having a more peach note under the heat. Bought a bottle of peach schnapps flavouring. Will try to lift that note. Thanks for sharing!
Marisa Franca
Hi, Yola! Thank you for your nice comment. I'm so glad you like it. How clever of you to think of peach schnapps! Let me know how it turns out. Happy saucing!!
jMB
I've a few habanero chillies I've char grilled this evening.
I had one with a chicken & mushroom sausage... was too hot, had lovely fresh peaches on hand, char grilled, tried again, peach helped with heat.
I've only eaten 1/2 the sausage, its now wrapped in greaseproof paper with chilli and peach.
I cut sausage in half put chilli in pocket and stacked peach over sausage.... will try for lunch tomorrow.
Mean while I have the remaining char grilled chillies to deal with, along with a few lovely plump peaches.
Unsure to > keep seeds in chillies? i always leave in. How much heat will be lost removing seeds?
> will use the peaches fresh/ char grilled, keep skin on or off?
> I am thinking of roasting capsicums ( your bell peppers) to add to mix to add sweet and hopefully cool down heat.
what do you think, I what the heat to nicely linger, not grow with a everlasting punch.
Marisa Franca
Hi!! Sounds like you've got the beginning of an amazing sauce. Taking the seeds out will help. Now, if you want to retain some of the heat, only do half of them. That's what we do. When we make our habañero sauce we remove some of the seeds and membranes. Those membranes or veins hold the heat too.The charred peaches sound wonderful. We'd keep the skin on while grilling and remove if you're going to sauce it. We hope you're wearing gloves when working with those habañeros -- oooheeee! They will burn. We think you're peaches will be enough to settle the sauce down while removing some of the seeds and veins. Let us know how it works out for you! Happy saucing!!! BTW if you like hot sauces, check out our version of chipotles in adobo sauce.
Sarah
Love this recipe! Thank you for sharing! Just wanted to clarify that the sauce once bottled should be kept in the refrigerator or not? And is the shelf life about 4 months?
Thank you!!
Marisa Franca
Hi, Sarah! If you process the sauce in a water bath canner you don't need to refrigerate it. If you just bottle it in sterile bottles I would keep it in the fridge. I'm so happy you enjoy it.
Wanda
Loved this recipe? Everyone was using it as a dip. Have you ever made a salsa out of this recipe by adding diced tomatoes?
Marisa Franca
No, we haven't Wanda! We are planning on expanding our hot condiments including BBQ sauces and seasonings. Hope you'll try them out when we publish them and let us know if you like them. Tomatoes, huh? Will have to try it out.
Kristy
How long would you have to water bath this recipe for it to be safe?
Marisa Franca
I believe 15 minutes should be enough once it comes to a boil.You'd put the hot sauce in the jars with the sterilized lids then in the water bath canner.
Jackson Fisk
My habaneros have all just about ripened, and ive been looking out for a recipe, so this came at the perfect time! I made it this morning and its just cooling. Was tasting incredibly fresh and fruity, with a lot of sharp kick (added extra habaneros & w/seeds).
Thanks a bunch for the recipe, I would have certainly made a bland and uninspired sauce otherwise!
Marisa Franca
Hello, Jackson! Thank you for the nice comment. I'm glad you liked it -- we love spicy. This coming year we're planning on doing more with spicy sauces, marinades, and BBQ sauces. Our entire family loves the kick they get from that sauce. Happy cooking!
Claudia Lamascolo
wow this is awesome my dear friend you are a creative woman of many trades and here is another. My husband is the hot sauce lover he would love this !
Athena L Herpin
This my first time making hot sauce. And I'm so happy that I tried this recipe first. It is so GOOD!!!! I made two batches, one with peaches and the other with mango. Both are amazing, not too sweet and I cut back on the heat by removing most of the seeds. I would totally recommend this recipe
Marisa Franca
Hi, Athena!! I so glad you like the recipe -- yes it is good with mango too. You did just the right thing by cutting back on the seeds if you don't like the heat. Are you planning on giving any sauce as a Christmas gift? Sauce lovers do appreciate their hot sauces. Hope you have a wonderful Thanksgiving!! ????
Scott Bennett
Superb flavor from the blend of spices & enough bite to keep it interesting. Great on omelets.
Marisa Franca
Thank you, Scott! I know we can't keep enough of this in inventory for the family. Everyone loves it.
Eric Hunter
Wow! Definitely will need to seed my habaneros on the next batch. One dab and my lips were on fire! Love the color and consistency of this pepper sauce. One question about the batch size... I was only able fill four and a half 5oz bottles with this recipe. The only altered ingredient was a 15oz can of peaches, not 15.5 as I couldn't find that size can at the store. Any ideas here? Thanks!
Marisa Franca
Hi, Eric! Perhaps with the boiling more evaporated or it could be the size of the habañeros. I'd hate to tell you to "water" it down. If the taste is good then I'd experiment with the habañeros. OR, open another can of peaches and add a few slices and liquid from the other can. I'm glad you like it. We'll be doing more sauces this coming year, including bbq sauces and rubs.
Rhonda Leatherwood
It froze here last night so i picked all the green habaneros this morning and I made this but was out of molasses so I substituted dark corn syrup. And it still lit my fire. Thirty minutes and I'm still burning. I will use this recipe again.
Marisa Franca
Yay, Rhonda! Let's go for that delicious warmth!
Trish
Hi, made your sauce today. Will use less cumin in next batch...but otherwise great. Taste will change with cooking somewhat, so I will hold off on changes until I grill with it.
Marisa Franca
Hi, Trish! Yes, the taste will change as it rests. We're glad you like it!! Happy grilling!
Richard
Do you drain the peaches or put the syrup in the blender too.
Marisa Franca
Hello, Richard!! You toss everything into the blender--syrup, peaches and everything else.
leo
made this today. its awesome a keeper for sure. er what a tomato based one would be like? I plan tomake this often. thanks for the recepe
Marisa Franca
You're welcome, Leo! It is a keeper of a recipe and so easy to. We're glad you like it. We haven't made a tomato-based hot sauce yet but we will this coming year.
Pat
This recipe sounds delicious. I currently have about 9 habaneros from my garden that are ripe. I have a few other green ones that I am hoping will ripen before it gets too cold. My questions are how do I process this in the cute little jars, that I will have to order online? Will the lids take the heat? Or shall I just use small jelly jars? How do I adjust the recipe for my 9 habaneros? Either way, I've got to try this;) Thanks for posting.
Marisa Franca
Hi, Pat!! Oh, you are going to love the recipe. You will need a small funnel to fill the jars. And the jars and lids will take the heat. I plan on making on a tutorial on processing and canning -- I haven't done that in years. I use to can ALL the time. But the instructions will be with the jars -- process them in a water bath canner. The times should also be online. Next year we will be adding more flavors and also expanding to sauces. Our family loves HOT! And the 9 habaneros you have should be enough. Depending on how hot you like it, you may leave some seeds in. The seeds and the ribs in the peppers are where you'll get the most heat. WEAR gloves. I'm sure you know that. Let us know how it goes.
Stacey
Can apricots be substituted for peaches. I can’t eat peaches.
Marisa Franca
Hi, Stacey! Yes, you may use canned apricots or nectarines-- but if you can't eat peaches, nectarines may fall into that category. Be sure it's in light syrup and the can size is the same. We're sure it'll be delicious. Let us know how it turns. Happy cooking!
John
Can this recipe be processed? And stored non refrigerated? Or how long will it last unopened . Loved this recipe and alot of people are asking about it. Going to make a tripple batch.
Marisa Franca
So glad you and friends like it, John! Yes, it can be processed and if processed properly for months! If it's processed and unopened again it would last for months. With our family and the way our kids love the sauce, we can't keep it that long. ???? Let us know how it's going! Are you planning on Christmas gifts?
John
Yes I am this is such a great sauce
Marisa Franca
❤️ I'm so glad you like it!!
Kat
Should we mix all these ingredients in a blender after boiling?
Marisa Franca
Hi, Kat! You mix the ingredients in a blender BEFORE you put them in a saucepan to cook. I know you'll love the sauce.
Kat
Hi Marisa, I understand that we need to mix them in the blender BEFORE the saucepan. I was wondering if putting them back in the blender AFTER boiling could be beneficial to the texture/smoothness? Thank you!
Marisa Franca
Oops! Sorry I misunderstood. You really don't have to -- the blender gets it very smooth. The texture comes out perfect. But, if you want to do it again, it wouldn't hurt. Let us know how you like it.
Kat
Hi Marisa, no worries. I will have to try it again since my first batch didn't work out due to the peppers, not because of your recipe. I followed the recipe perfectly however, the habaneros (grown in our garden) were so extremely hot that you couldn't even taste the hot sauce. I like the idea of peaches/sugar mixed in to give it that sweet/hot/sour taste blend. I will have to try it again with even fewer of these habaneros. Blending after made it a bit smoother but to your point, it was not necessary. Thank you for your help. 🙂
Tonya
Could I substitute raw honey for the molasses?
Marisa Franca
Hi, Tonya! You could, it would alter the taste a bit but they are essentially the same.
Claudia Lamascolo
this will be my sons favorite and I am so sending it to him he loves hot sauce and this one will be his new favorite. I love spicy this is one I can use for many recipes
Lori Hill
What a fun recipe! The peaches are certainly a surprise ingredient. Thank you for sharing at #BloggingGrandmothersLinkParty
Marisa Franca
Thank you, Lori! The link party is great!
Jamie
Delicious! How long will an opened bottle store in the refrigerator?
Marisa Franca
Hi, Jamie!! A very long time -- but it's never lasted that long for us. It does have vinegar in it plus it's cooked so you can store it for quite a while.
Jonathan
I only had four habanero peppers left from out garden so I added a jalapeno and a cayenne pepper to make a half batch. Using what I had on hand I also substituted hot Chinese mustard for the Dijon and apple cider vinegar for the white vinegar. It turned out delicious with plenty of heat from the four habaneros.
Marisa Franca
Hi, Jonathan!! I'm glad you liked it!. Habañero peppers do have plenty of heat. Happy eating!
Debra
I'm so happy I stumbled upon this recipe. We LOVE hot sauce. We put it on everything, and most of the store brands have a lot of unhealthy ingredients in them. I'm so excited to make this! Love the tip about wearing gloves when handling the habaneros. I actually had a horrible incident once from touching my eye after handling them.
Marisa Franca
I'm glad you found the recipe, Debra! It's so easy you'll want to give some to all of your hot sauce lovers. Let me know how it goes. Have a great weekend.
Joe
Do you know if you use the peach syrup? Or strain? If u can respond to my email
Marisa Franca
Hi, Joe!! You use everything that's in the can -- peaches and syrup. Happy sauce making!!
Ky
Can I get a clarification on the peaches please. Am I supposed to strain the liquid off or simply dump the whole can, liquids and all, straight into the blender? We have an abundance of Caribbean Reds and I have struggled finding things to do with them. Thank you for sharing this simple recipe.
Marisa Franca
Hi, Ky!! Yes, you dump the peaches and liquid into the blender. If you love hot sauce -- this recipe is for you!!
Sam
I just made this and it's wonderful, but my friends are worried about botulism. What do I need to worry about
Marisa Franca
Hi, Sam! We've been making it for years and we haven't had any problems. Make sure your containers are sterilized. We use glass because you can sterilize them. If you follow the directions you shouldn't have any problems. Having the sauce come to a boil and then cooking it for 10 minutes plus the vinegar in the sauce also helps to preserve it. Be sure to keep it in the refrigerator. If you have any other questions we'll be happy to answer.
Nancy
I have a question along the same line...do you have to keep the sauce in the refrigerator or can It be store in the pantry? I’ve gotten glass bottles with the drip lids, plastic covers and shrink wrap bands, I’m making this for Christmas...will this be enough to keep everyone safe?
Thanks!
Marisa Franca
Hi, Nancy! If you process it with the drip lids, plastic covers and shrink wrap bands you wouldn't have to keep it in the fridge. We keep it in the fridge because we don't use a canner. Follow the canning instruction and you should be absolutely safe.
Kristen
Can this sauce be frozen? I'm in the process of making this recipe but don't have any Mason jars to can
Jean Craig
Please tell me how to make the hot sauce now to save for Christmas gifts.
Marisa Franca
Hi, Jean! We've never made the sauce this far in advance. It does last quite a while in the refrigerator because of the vinegar and sugar but we're talking about 4 months. What we would suggest is to take the number of habaneros for one batch which is twelve. Chop them up in a processor and freeze them in an ice cube tray and when they're frozen put them in a freezer bag until you make the recipe. When you're ready to make the hot sauce, follow the directions. We've had good luck doing this with jalapenos. We really love the sauce -- it is so good. It isn't hard to make at all. You're going to make some hot sauce lovers really happy!!
Veena Azmanov
This would be a gift to me. I'm the only one who eats and enjoys the hot sauce. I love the name of this post. Great gift idea for sure. Habanero peppers are definitely spicy and this would be perfect with a chicken side for me.
Gloria
Loving this heat with a bit of sweet. I have not made hot sauce...but this sounds fantastic. We use sriracha all the time. The peaches and spice blend in this sounds perfect. I will have to hunt down some peppers...maybe at the market. I agree...this is the PERFECT foodie gift. I know hubby is going to love this one. Printing it off right now.
Marisa Franca
Gloria, your hubby will love it. I mean, it is so good!! It doesn't really taste sweet nor is it so hot you can't eat what you put it on. We love it!!
Donna
I can't wait to try this out, I have been buying the habanero sauce from TJ's forever now, and although its pretty good, everything is always better from scratch! Love the addition of the peaches to even out the heat
Amanda
My mother thoroughly believes that there is no such thing as too hot. I am making this for her birthday and see if she still thinks the same thing after tasting this. I can't wait!
Carmy
On time I forgot to put on latex gloves before prepping peppers and wowza did I regret it! I couldn't believe how loooooong they were on fire for! I want to try this sauce ASAP but will remember to get some gloves this time around.
Amy Nash
Ooh, yes, I learned the hard way about using gloves when handling hot peppers as well! I thought I had washed my hands really well and then rubbed my eye - ouch! This sauce looks and sounds delicious and I am so, so intrigued by the addition of canned peaches!
Marisa Franca
Hi, Amy! If you have hot sauce lovers around they'll really like this sauce.
Kirsten/ComfortablyDomestic
I love a good hot sauce but I've never thought to make my own. I do appreciated that you add many other flavors other than the peppers, so it's full bodied and balanced rather than just hot. Well done!
Sarah
Oh!!! I love this- we go through a lot of habanero hot sauce in our house. How long does this last? I want to try making this for the hubs. He buys habanero sauce from Trader Joe's all the time!
Julia
Oh, this is something I definitely want to try around Christmas. I think it would be a wonderful present. Although, even now it would be perfect for Father's Day. Do you use the syrup in the canned peaches also or just the peaches without the syrup. Also, how long will it keep in the fridge?
Marisa Franca
Hi, Julia!! You use the syrup and all. We use the lighter peaches because it's easier to use after the sauce is made. And we've had the sauce last several weeks in the fridge. We've never had it long enough to test because everyone uses it up!!
Sean@Diversivore
No time to wallow in the mire...
Sorry, now I have the Doors stuck in my head.
Love the salsa! I don't know what it is about peach and habanero that go together so darned well. Love the touch of liquid smoke too. I think that just adds that special little kick to the sauce. Love that you went to the trouble of bottling it up so nicely too - it'd make a great gift! I've done so much work with chili peppers that I should really try doing something like that myself. Cheers!
Marisa Franca
Hi, Sean!! Thank sauce is really something, isn't it?? Yep, you got the song where I came up with the title of the sauce. ???? The only problem if you give the sauce as a gift -- your friends start whining for you to give them more. Happy Spicy Sunday!!
michele
Boy you weren't kidding when you said to wear gloves... so glad I listened to you. My sister thought she was cool and didnt need them (lesson learned!). We loved the recipe... and have used it on both chicken and some ribs! Its hot, but so so yummy!
Marisa Franca
Hi, Michele! So glad you like the sauce. Yep!! Nothing like experience teaching you what not to do. We've been there! Have a great day!!
Kathy McDaniel
How can one not try a sauce with such a cool name? I love spicy foods and although habaneros can be a bit much for my palate, this sauce sounds and looks fantastic. I will have to make it soon!
Annissa
This is my first time visiting your beautiful blog and I'm impressed. I love the colors you've chosen. I feel certain this sauce wouldn't last long in our fridge. Great tip about the gloves, by the way. Been there, done that! Keep up the great work!
Tracy
Light my fire! ah hahaha I love this name. And I LOVE the addition of the peaches; so smart. Can you can this?
Gloria
HAHAH...love the name of this post. We use a lot of sriracha here, and I have never made my own lot sauce. Might be fun project for a rainy day this summer. Not for the tame eaters...but so delicious.
Sues
Ohh my husband will go crazy for this!! Not that I won't, but habaneros are his fave!! Great warning about wearing gloves... I'e definitely learned my lesson!
Neha Mathur
I would love to make a batch of this delicious sauce. It would perfectly with my spice loving family :). Will try it soon. Thnx for sharing this lovely recipe.
Lord Tanuki Himself
Hi thanks for this recipe! I have a few habanero plants thats gave us thousands of beautiful peppers this summer and i'm already bottling my second batch of this! in addition to the canned peaches, I used a whole lot of fresh nectarines, apricots and plums as well as the were on sale at the local farmers market. I quadrupled the recipe and used around 200 peppers per batch and although it was definitely hot, the background flavours and underlying sweetness really made this sauce amazing..
Thanks for the inspiration and a great recipe.
Marisa Franca
Well, Your Highness, I am so glad you took the time to comment. I love that you're experimenting with flavors! I bet your batches taste marvelous. We haven't experimented with the different fruit but it certainly would be a wonderful endevour. We used to have a huge garden but we live in town now and can only grow a few habanero plants. We'll just have to get lots of pots and plant them around the house. Thank you for commenting!! Hope you have a wonderful year and I'd love to hear from you again.
Marilyn
Hi Marisa,
I made this sauce today for the second time. Love it! It has a nice amount of 'kick'. (I put about half the seeds in - did not use the smoke flavor as when I googled it it sounded too much like the creosote we get in the chimney from the woodstove - not very appetizing). I grew some peppers that I thought might be habaneros (it was a variety pack of seeds), turns out they are Hinkelhatz, which are 'nearly as hot' as habaneros. I had NO idea what I was going to do with the peppers till I found your recipe!! My husband and I can use only so much sauce so we are giving it away to family and friends! Our oldest son works with some hot pepper aficionados - they ate some of the peppers raw!! - can't wait to hear what they think of the sauce!!
Thanks for sharing! : )
Marisa Franca
Hi, Marilyn! So glad that you liked the recipe. It's an old standby for us and our kids love it!! I certainly have never heard of Hinkelhatz -- boy that would burn your mouth eating them raw. I may like spicy but that's a little too much to eat plain. We do use the smoke flavor -- you have to be careful not to add too much. It just gives the recipe a nice smokey flavor. I'm so glad you enjoyed the recipe. Have a Happy New Year!!
Veena Azmanov
I love making sauce at home too! this is my kinda version. Unfortunately the kids and ZIv won't even look at it. Such babies when it comes to spicy!! Well more for me - right. I'm going to try this one soon. Love the color.
Marisa Franca
Thank you, Veena! You can adjust the heat but if you want it for yourself, then by all means keep those seekds in!! ????
Lisa
We had a ton of habanero peppers this summer and just picked all the rest before our first frost here in New England. I made this to give as Christmas presents to those friends, I know, who love spicy foods. So easy and will look great in jelly jars.
Marisa Franca
Hi, Lisa!! Thank you for your sweet comment. I know your friends will be so happy to get the hot sauce from you. But I'm warning you, they'll be nagging you for more. ???? Have a Happy Thanksgiving!! ????
JANE
I live in Crete,Greece and had a glut of chocolate habanero chilli peppers I grew from seed...just made your sauce..phew !!! A little goes a long way but a lovely flavour. Thanks for this "Smokin' Hot " recipe !!!
Marisa Franca
Hi, Jane!! I'm so glad you wrote to me! If you do want a little less on the heat, remove the seeds and scrape out the ribs. That will lighten it up a bit. sometimes we do half with seeds and ribs and a half without!xoxo
Michelle
Hi Marisa,
We love this recipe. I canned it last year and am going to make it again. We marinate wings in it and love it on our wild game. Our friends and family love it!
Thanks so much for sharing,
Michelle
Marisa Franca
Hi, Michelle! Thank you so much for taking the time to comment. I glad you and your family like the sauce -- we do too. This year our oldest got an antelope -- we're anxious to try it out. xoxo
Lora
Hi, I googled what to do with Habaneros and found this site immediately, and will be making this recipe for sure in the next few days. One question, do you pour in the whole can of peaches including the liquid? Thanks for posting I can't wait to try it.
Marisa Franca
Hi, Lora! Yes, we use the whole can. We also find that the lighter peaches work better than the heavy syrup. Let me know how you like it. We love the taste!!
Sue
HI Marisa, came across this recipe looking for ways to use our abundance of habaneros....looks fabulous! When you say it lasts a long time in the fridge, what kind of time are we talking about....? Weeks? Months?
Marisa Franca
Hi, Sue!! Glad you found us! I mean months. We've kept it in the fridge and we didn't have any problem with it. We've even shared with our kids and they all enjoyed it without spoilage. But if your family likes hot sauce it won't last that long. 🙂
Mark
Is this recipe shelf stable?
How long will this last in the fridge?
Marisa Franca
Hi, Mark! We keep it in the fridge and it lasts a long time. In order to make it shelf stable, you would have to use a canner - I haven't canned for years so I don't know how long it would take. It's fine in the fridge, though.
Elizabeth Agosto
can you store in bottles in fridge for a year?
Marisa Franca
Well, we've never had them that long. If you want to keep them for long periods I would suggest canning them by using a water bath canning method.
Renee Gardner
I have a drawer of peppers and a few super ripe peaches that need to be used up. I also have a new box of vinyl gloves thanks to almost cutting my finger off this week. Looks like I'm ready to make this sauce this weekend! Can't wait to try it. I see hot wings in our future.
Marisa Franca
Hi, Renee! Ouch!! Getting cut is no fun thing. Now, We've never tried using fresh peaches for the recipe -- can in syrup is what we use. I suppose you could make the peaches like you would for canning then go ahead and make the sauce. The sauce ends up the perfect consistency. Let me know how it turns out! ????
Nick
Good stuff. I also made a batch using pineapple and white habanero (heavy on the habanero). I named it Phosphorus because it burns white hot!!! Amazing.
Marisa Franca
Hey, Nick! Glad you like it. We sure enjoy it and always keep some on hand. Phosphorus, huh?? Sounds pretty explosive!! ????
Jodie Morgan
Oh man, I'm such a sucker for hot sauce. I put it on everything! We've got plans for several habenero plants in the garden next year, so I'll be tucking this recipe away for future use. Thanks so much!
Marisa Franca
We're the same way, Jodie! We love our hot sauce and you will really enjoy the recipe!!xoxo
April
I LOVE hot sauce but never get around to making my own. I will have to test this recipe out, I love really hot sauce!
Marisa Franca
You'll love it, April. It's easy to make and the taste is wonderful.
Michelle
YES! I love this combo of peaches and habaneros. What's your favorite thing to use this sauce on?
Marisa Franca
This is a toughie because the family uses it on practically everything. The only dish I've not seen anyone use it on is desserts. ???? They are all crazy about it.
Donna
Oh now this I need to try! Love the addition of the peaches, I bet they would taste just amazing. And thanks for the tip about wearing gloves, I forgot to last time and my 5 month old was not happy when I changed her diaper :/
Marisa Franca
Ohhhh!! Poor baby! I bet the little tyke was a bit upset. I keep surgical gloves handy in the kitchen. They are cheap and you can throw them out after using. Let me know how you like the sauce. xoxo
Christine - Jar Of Lemons
This sauce looks delicious! My husband would REALLY love this. He loves super spicy sauces! Definitely saving 😉
Marisa Franca
Hi, Christine! I'm sure Hubby will enjoy it. If he's like mine he puts hot sauce on quite a few of his foods. ????
Kim @ Three Olives Branch
I have always wanted to make my own sauce, I can't wait to try it out! It looks delicious!
Marisa Franca
Hi, Kim! You'll love the recipe -- it's so easy and it tastes fantastic.
Olivia
Hi there, this looks great! About how many bottles does it make?
Marisa Franca
Hi, Olivia! It makes 5 - 6-ounce bottles. I'll but that in the recipe. It is excellent and it's a family favorite and believe me, they've had plenty of hot sauces. Let me know how you like it.
Olivia
Thank you! I need to buy a few bottles.
Monica | Nourish & Fete
Wow, I love making sauces from scratch, but have never once tried to make my own hot sauce! This combo sounds fantastic!
Marisa Franca
Hello, Monica! It is so good. The sweetness tempers the heat!
Prasanna Hede
I love adding hot and sweet sauces to my taco and rolls. This one looks so good.Loved your sauce bottles too.
Marisa Franca
You will love this, Prasanna! It is so easy to make and the taste is better than store-bought.
Sasha @ Eat Love Eat
Oh wow I love this recipe Marisa! I love how simple it is and the canned peaches are such a good idea! My husband would love this so I think we might need to give it a try!
Marisa Franca
Hello, Sasha! Once you make you'll be addicted to the delicious hot flavor. Our kids love the taste and prefer it to any store bought. xoxo
Dominique | Perchance to Cook
I'm bookmarking this because I've been wanting to make my own habanero pepper sauce but had no idea where to start. This is aweeesome! I can't wait to try it!
Marisa Franca
Hi, Dominique! You'll love it and you can adjust the heat to your liking. It's a great recipe.xoxo
Cheryl
I'm really getting into spicy but I'm not sure if I'm ready for habanero yet! It's very tempting though.
Marisa Franca
Hi, Cheryl! It really isn't as hot as what you'd think. The peaches tame the flavor. You can try fewer habañeros and remove all of the seeds and veins in the pepper. Let me know if you do try it!
Brian
I love hot sauce, and nothing beats this one. This sauce is in constant demand, we always have a bottle at the ready. Last year we made a double batch with the intention of sharing with our friends, but it never left our house.
Marisa Franca
Hi, Brian!! So glad you like it. Maybe it's a good thing you didn't share with your friends -- then they'd expect you to make it for them all the time. You know how we hot sauce lovers are -- we can't get enough!! Have a very Merry Christmas and Happy New Year.
Gunjan
I love habanero. I have tried couple of recipes with these beautiful peppers and they are simply amazing.
Marisa Franca
Hello, Gunjan! This really is an easy and amazingly good recipe.
Analida Braeger
I love hot, sweet and spicy sauces! I am going to get my son the culinary student and "sauce master" to make a batch of this! Pinned!
Marisa Franca
Hi, Analida! This doesn't take a whole lot of culinary science but it is so good. Our kids like it better than the expensive "name brands" and of course homemade is always better. We put that special ingredient in it -- love.
Erin
Just made this and it is amazing! I put too many peppers in it this time, but I will definitely make this again. Thanks for the recipe.
Marisa Franca
Hi, Erin! Thank you for the feedback. We're so happy you liked it. The recipe is great in that you can adjust the heat:-) Our family members like it hot; I like to breathe between bites!
Carol Borchardt
Going to have to show this to my husband; he LOVES to make his own hot sauces.... including Tabasco! This looks delicious!
Marisa Franca
Thank you, Carol! My kids and grandkids are addicted to it. It's not fire dragon breathing hot 🙂 I think he'll like it. But after your hatch pepper incident you know you have to wear gloves 😉
Jovina Coughlin
Wow that sauce even looks hot! What do you like to put in on? Your bottles are really cute.
Marisa Franca
Hi, Jovina! It is hot but not unbearably so. We like to put in on eggs, chicken, fish, etc. It works well on just about anything.