Description
A vibrant and smoky hot sauce blending the sweetness of ripe peaches with the fiery kick of habanero peppers. This smoked peach habanero hot sauce is perfect for adding a unique depth of flavor and heat to your dishes. Smoked over low heat and combined with tangy lemon juice, apple cider vinegar, and spices, this sauce strikes a perfect balance of sweet, smoky, spicy, and tangy notes.
Ingredients
Smoked Ingredients
- 4 large peaches (800 grams), peeled, pitted, and halved
- 5 habanero peppers, halved, stems and seeds removed
- 1 medium onion, peeled and quartered
- 3 cloves garlic, peeled
Sauce Base
- 1/4 cup brown sugar
- 1/2 cup lemon juice
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 2 teaspoons kosher salt
- 1/4 teaspoon dried ginger
Instructions
- Prepare the smoker and ingredients: Preheat the smoker to 250°F. Wash all vegetables thoroughly. Peel and halve the peaches, removing pits. Peel the onion and garlic. Halve habanero peppers and remove stems and seeds. Quarter the onion.
- Smoke the produce: Place the peaches, onions, garlic, and habanero peppers on a smoker mat or fine grill tray. Transfer to the preheated smoker and smoke for 30 minutes to infuse a deep smoky flavor.
- Prepare the sauce base: While smoking, combine apple cider vinegar, lemon juice, water, brown sugar, kosher salt, and dried ginger in a large saucepan. After 20 minutes of smoking have passed, warm the mixture over medium heat and bring to a light boil for 3 minutes.
- Combine smoked ingredients with sauce base: Add the smoked peaches, onions, garlic, and habanero peppers to the saucepan. Bring the mixture back to a boil and cook for 5 more minutes to meld flavors.
- Blend the sauce: Transfer the hot ingredients into a heat-safe blender, ensuring steam can escape from the lid to avoid pressure build-up. Pulse on high until the sauce is completely smooth but still shows distinct textures of the ingredients.
- Storage and serving: Enjoy the sauce fresh immediately or pour it into airtight jars or containers and refrigerate.
- Simmer before canning: Keep the hot sauce at a low simmer while preparing canning tools and jars to ensure it stays hot for safe canning.
- Prepare jars: Wash all jars, screw bands, and seals with warm soapy water. Place jars in the oven at 175°F for about 5 minutes to warm and sterilize them.
- Fill jars: Ladle the hot smoked peach habanero hot sauce into the warm jars, leaving one inch of headspace. Wipe jar rims with a damp paper towel to remove any residue, place the seals on, and finger-tighten the screw bands.
- Process jars in water bath: Place jars in a warm water bath canner ensuring water covers jars by at least 1-2 inches. Bring to a boil with jars inside and start the processing time according to your altitude guidelines to ensure safe preservation.
- Cool and seal: Let the jars cool undisturbed for 12 to 24 hours, then check seals to confirm proper preservation before storing.
Notes
- Removing habanero seeds reduces heat but retain more seeds if you prefer extra spiciness.
- Use a smoker mat to prevent small ingredients from falling through the grill grates during smoking.
- Make sure to vent the blender lid when pureeing hot liquids to prevent steam buildup and possible injury.
- Adjust sugar amount according to your sweetness preference and the ripeness of peaches.
- Canning must be done carefully following safe canning practices, especially with acidic hot sauces.
- This sauce can be stored refrigerated for up to 2 weeks or canned for long-term storage.
- Wear gloves when handling habaneros to avoid irritation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Smoking and Blending
- Cuisine: American
