This Peach Hot Sauce is going to be your new summer and autumn favourite! It’s perfect drizzled over cheese, steaks, fish and most definitely with your favourite ice cream!
Estimated reading time: 6 minutes
Peach Hot Sauce Recipe
I have so many peaches in the garden at the moment that I’m struggling to get through them. Even after giving them away to friends. I’ve been trying to think outside the box because of that.
Luckily, when I was picking our chillies some time last month, inspiration struck – Peach Hot Sauce, or Peach Chilli Sauce, I thought, just perfect!
If you’ve been following me a while, you know that every summer, I also grow lots of different types of chillies. This year, I think I have about a dozen varieties (I can never keep track). And there are always some yellow and orange ones.
When I have different coloured fruit and vegetables, I love combining them to come up with a single coloured recipe. Like the Purple Tomatillo Salsa, Purple Coloured Juice and Orange Coloured Juice below.
So that’s exactly what I had in mind when I started thinking about what to put in this orange coloured hot sauce.
You’ll be pleased to know though that it’s a very easy recipe to make, and open to interpretation. Even if you can’t get orange or yellow chillies, see below.
What Chillies to Use?
In keeping with the colour, if you can get hold of orange or yellow coloured chillies, you’re off to a great start. The spicier your chillies, the hotter your peach hot sauce. So go with what you fancy.
I am not a fan of debilitating heat from my chillies. I like a happy medium. Hot, but not too hot. But naturally, this is all a matter of preference and tolerance.
There are so many orange and yellow coloured chillies out there, you would be rather spoilt for choice. Here are some common examples:
- aji amarillo – I grow these every year
- aji limon – same again, every year
- aji pineapple – growing this year
- scotch bonnet
- pumpkin spice jalapeño – growing this year, quite by accident
- orange scorpions
- and so many more
I’m using aji amarillo, aji pineapple and pumpkin spice jalapeño. So my Peach Hot Sauce is medium-hot to my taste.
Can’t Get Orange or Yellow Chillies?
If you can’t get orange or yellow chillies for our peach chilli sauce, you can still make it. Use a combination of red chillies and yellow bell peppers.
This way, your peach hot sauce will still be orange in colour, albeit leaning towards a reddish orange.
Don’t use green chillies if you can help it, as you’ll just end up with a muddy looking hot sauce. Delicious, but maybe not the most pleasing looking thing. I think part of the attraction of this hot sauce is also the colour, don’t you think?
No Fresh Peaches for our Peach Hot Sauce?
I think your best bet would be canned peaches, with a little bit of the syrup to replace the sugar. So omit the sugar from the recipe.
You could also use dried peaches, but you’ll have to simmer them for 30 minutes before adding all the other ingredients.
How to use this Hot Sauce
Wiith anything you like, however you use all your usual hot condiments. These are just some of my favourite ways:
- on steaks
- with grilled (or fried) fish
- it’s fab with cheese of whatever variety: camembert, brie, boursin, blue, etc
- wonderful to add just a little zing to your ice creams
- great as a salad dressing, on its own or added to whatever you want
- as a marinade
How long will this Peach Chilli Sauce Keep?
Our peach hot sauce is pretty acidic (because of the vinegar and lemon juice), so it will be perfectly happy stored in a cool dry place for 6 months to a year. Once opened, keep it in the fridge and consume within 2 weeks.
You can also give it a water bath to extend its shelf life. Here in Europe, we don’t habitually do water baths for our pickles and preserves, and it’s something I usually don’t bother with either.
And on that note, shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Images by LinsFoodies
Peach Hot Sauce
- Chopping board
- saucepans x 2
- large bowl
- 2 jars for storing about 350 ml capacity each (about 12 fl oz)
- 6 ripe peaches
- 100 g yellow or orange chillies of your choice if unavailable, see post above
- 1 shallot
- 1 small garlic
- 4-6 Tbsp white sugar
- 1 tsp salt
- 250 ml white wine vinegar (or clear white vinegar)
- juice of 1 lemon
Prep the Peaches
- Peel the peaches. If your peaches are pretty ripe, you should be able to peel them very easily.If not, put a saucepan of water to boil. And have a large bowl or saucepan of cold water ready. Straight from the tap during autumn – spring, otherwise, drop 5 ice cubes in.
- Drop the peaches in the boiling water (carefully!) and blanch the peaches for 1 minute. Take them out with a slotted spoon and immediately drop them into the cold water. Leave them in there for 2 minutes.
- Drain the peaches and peel them. The skin should come off easily.
- Halve the peaches and remove the stone.
Other Prep Work
- Peel and halve the shallot.
- Chop the chillies up. You don't have to chop them up too small. Remove the seeds for a smoother hot sauce.
Making our Peach Hot Sauce
- Place everything, apart from the lemon juice, into a large saucepan and bring to a boil, but only use 4 Tbsp of the sugar. Give it a stir, cover, lower the heat right down and simmer for 30 minutes until everything is meltingly soft.
- Using a heatproof immersion blender, blend everything into a smooth purée. You should have a very light, pourable sauce.
- Check the seasoning, and add more salt and sugar as needed. Stir in the lemon juice and cook for 2 more minutes.
- Take it off the heat and transfer to sterilised jars. The unopened jars will be good for 6 months. Once opened, keep in the refrigerator.Give it a water bath, if you like.