It’s kind of a Caribbean style fruity hot sauce using fresh ripe peaches and yellow/orange habanero heat level peppers.
I just made this using fresh peaches from the produce stand and peppers I just picked, a mix of Khang Starr Lemon Starrburst, KhangSta Yellow, Peach Chupetino, White Biqunho, Faria crosses and a *few Peach BaneStrain. The majority though was the KS Lemon StarrBurst.
- 8 cups – fresh sliced peaches (or canned in water/juice) ~around 8 peaches
- 9 1/4 cups – Sliced fresh (or frozen) peppers around habanero level heat, preferably yellow/orange color. Examples, habaneros, scotch bonnets, datil, etc…
- 4 cups – Apple cider vinegar **
- 3/4 cup – White wine vinegar **
- 1 1/4 cup – Cane sugar
- 3/4 cup – Water
- 3 Tbsp salt
- 1/2 tsp – Xantham gum (optional) *
* These will help with emulsifying the sauce so it says in solution longer. Otherwise, you might have to shake the bottle a little more often. It’s not a big deal though.
** The sauce comes out a little vinegar forward. The pH is low enough, you could back down the vinegar a little if desired, and still be safe. Something like 3.5 cups acv, .5 cup white wine vinegar would be fine.
This should yield around 13 x 5oz bottles worth.
- Sterilize the bottles beforehand by boiling in water for 20 minutes. I’ll spray the caps inside and out with Star San (diluted to proper strength), and rinse with water, but vinegar also works. You don’t want to boil the caps. Also, I discard the flow reducers if the bottles come with them. Or save for later, if you make a really watery sauce and need them.
- Combine ingredients in a blender. Add the liquid ingredients first, then salt, sugar, and xantham gum. Add the peaches and peppers last. I use four or five blending jars and split them up, blending each one and dumping into a 6 qt pot. If the sauce is super thick, add more water, 1/2 cup at a time until you get a better consistency. It should be medium, not super thick or super runny. You might have to repeat after the following step.
- Bring to a boil for 10 minutes, then blend with an immersion blender. Bring back to a boil to at least 190 degrees.
- Fill the sterilized bottles with the hot sauce, cap, and flip for at least 60 seconds each for proper sterilization.
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- Large Blender – You can use something large and expensive like a Vitamix (honestly if I had one I’d use it). I use the Bella Rocket Extract Pro Power Blender. I had one previously that lasted several years before it died, and I use the extra containers from the first one. It’s relatively inexpensive and, in my opinion, works well. Unfortunately at the time of this article, I can’t find it to link to. It’s possible it was discontinued or out of stock. A comparable blender would be this NutriBullet. But you might want some extra cups.
- Immersion/Stick blender – I use this one by Cuisinart.
- Stainless steel 6-quart saucepan – Mine is from a Cuisinart set I’ve had for years.
- 5 oz woozy bottles – I use these sauce bottles from Amazon.
- Stainless steel funnel – These are the best funnels for filling sauce bottles.
- Ladle – I use something like this, but any kind that works at high temps is fine.
- Jar lifter – I use one like this, that came with an older canning kit. You’ll need this to remove the bottles from the hot water.
- Canning pot for boiling the sauce bottles. I use this pressure canner but as a hot water bath, without pressurization. I use this one because it has a flat bottom and works best with my stove. Any large pot will do though, or something like the traditional canner pots. If you use a regular pot, you’ll need a canning rack in the bottom to protect the bottles.
- Measuring cups – Any kind will do.
- Star San – If using to sterilize the caps before bottling.