Fiery Peach-Habanero Hot Sauce

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.

Fiery Peach-Habanero Hot Sauce
Photo: Ryan Liebe
Active Time:
25 mins
Total Time:
35 mins


  • 2 tablespoons canola oil

  • 2 medium onions, diced

  • 8 cloves garlic, chopped

  • 1 cup diced carrots

  • 2 teaspoons salt, divided

  • 2 cups water, plus more if needed

  • 1 ¾ pounds peaches (5-6 small), peeled, pitted and coarsely chopped (see Tip)

  • 8 - 10 habanero peppers, stems and white pith discarded, chopped (see Tip)

  • 6 tablespoons cider vinegar

  • ¼ cup lime juice

  • 2 tablespoons apple cider or apple juice


  1. 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.

  2. 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 (per serving)

17 Calories
1g Fat
3g Carbs
Nutrition Facts
Servings Per Recipe 56
Serving Size 2 Tbsp.
Calories 17
% Daily Value *
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 2g
Total Fat 1g 1%
Vitamin A 708IU 14%
Vitamin C 11mg 12%
Folate 2mcg 1%
Vitamin K 1mcg 1%
Sodium 72mg 3%
Calcium 6mg 0%
Magnesium 2mg 0%
Potassium 47mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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