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Peach Habanero Sauce
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 36 servings
- 5 peaches pitted, and halved
- 4 habanero peppers stemmed, halved lengthwise, and seeds removed
- 2 bell peppers orange-colored, stemmed and halved
- 1 Vidalia onion peeled and quartered
- 2 cloves garlic
- 1 1/2 cup apple cider vinegar
- 1 tablespoon salt
- Sugar to taste (optional)
Preheat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Place the halved peaches (cut side up), bell peppers, habanero peppers, Vidalia onion, and garlic cloves on the lined baking sheet. Place the baking sheet in the oven and bake the ingredients for approximately 20 minutes (or until the peaches are tender).
Remove the baking pan from the oven and allow the ingredients to slightly cool. Peel the peaches and bell peppers.
Place all ingredients except sugar in a high-sided saucepan (if using a food processor) or a blender. Blend until smooth (or your desired consistency).
Taste the sauce and add sugar as needed to get to your preferred sweetness.
Use immediately or store in the refrigerator in an airtight container for up to 2 weeks prior to use. The sauce will get even hotter over time.
Use gloves when handling habanero peppers, as touching them directly can cause severe chili burn.
Concerned about the overall heat? Lessen the habanero peppers used and increase the amount of orange bell pepper used.
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Vitamin C: 11.9mg | Calcium: 5mg | Iron: 0.1mg