In years when hot peppers, like habaneros, grow in abundance, the best solution is to make a sauce that uses lots and can be shared or frozen for the cold winter nights ahead. The natural sweetness of peaches and carrots balances the heat of the chiles, while lime and vinegar add tang. Drizzle it over tacos or use it to marinate chicken wings., August 2022


Credit: Ryan Liebe

Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add onions; cook, stirring frequently, until softened but not browned, 4 to 6 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add carrots and 1 teaspoon salt; cook, stirring often, until the carrots start to soften, about 4 minutes. Add water and the remaining 1 teaspoon salt and bring to a boil. Reduce heat to maintain a simmer and cook until the carrots are tender, about 8 minutes. Remove from heat.

  • Carefully transfer the carrot mixture to a blender and add peaches, habaneros, vinegar, lime juice and cider (or juice). Blend until smooth, about 1 minute. Adjust the consistency with more water, as needed, so the sauce is not too thick.

To make ahead

Refrigerate for up to 1 week or freeze for up to 6 months.


To peel peaches, bring a medium pot of water to a boil. Cut an X in the bottom of each peach. Carefully lower the peaches, 2 at a time, into the boiling water and boil for 30 seconds. With a slotted spoon, transfer the peaches to a bowl of ice water for 2 to 3 minutes. Using your fingers, remove and discard the peach skins.

Remove seeds from the habaneros for a milder sauce or retain them for more intense heat.

Nutrition Facts

2 Tbsp.
17 calories; carbohydrates 3g; dietary fiber 1g; sugars 2g; fat 1g; vitamin a iu 708IU; vitamin c 11mg; folate 2mg; vitamin k 1mg; sodium 72mg; calcium 6mg; magnesium 2mg; phosphorus 6mg; potassium 47mg.