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Light My Fire Habanero Pepper Sauce is deliciously hot while the heat is tempered by the sweet peaches @allourway.co
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4.73 from 125 votes

Light My Fire Flaming Habanero Pepper Sauce

Light My Fire Habanero Pepper Sauce has heat with a touch of sweetness. Hot has never tasted so good. Easy to make and great to give as a gift to all of your hot sauce lovers. 
Prep Time20 mins
Cook Time20 mins
Course: condiment, hot sauce, sauce, seasoning
Cuisine: Latin American, Mexican, Spanish, Tex-Mex
Servings: 5 -- 6 oz. bottles
Calories: 237kcal
Author: Marisa Franca @ All Our Way


  • 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
  • 1/2 cup light brown sugar
  • 1/4 cup dark molasses
  • 2 tbsp Dijon mustard
  • 3 peeled garlic cloves
  • 1/4 tsp liquid smoke
  • 1 cup distilled white vinegar
  • 2 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice


  • 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, 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.


The sauce should rest in the refrigerator overnight before consuming. This will make 5 -- 6 oz. bottles.
TO CAN IN WATER BATH CANNER: (pints or half-pints)
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 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. 


Calories: 237kcal | Carbohydrates: 55g | Protein: 3g | Fat: 1g | Sodium: 2886mg | Potassium: 865mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1360IU | Vitamin C: 164.5mg | Calcium: 109mg | Iron: 3.6mg