Hot Peach Sauce


Every year, especially when the busiest pantry-filling season arrives, I try to limit jars-related posts in case some of you, my dear readers, become totally bored with the preserving subject. This Peach Sauce is one of these which didn’t fit into my last year’s “quota” and I promised myself I wouldn’t skip it this summer. My recent discoveries of Jed’s (Sportsglutton) fabulous Peachy Western Bacon Cheeseburger and Eva’s (Kitchen Inspirations) marvellous Peach Salsa reminded me to present you this simple, but highly palatable hot and sweet sauce.

As some of you know, I am addicted to the mixture of sweet and hot flavours. This is one of the reasons why, instead of standard jams, “fruit” shelves in my pantry are mainly filled with hot sauces, jellies, chutneys and similar products. Most of them go exceptionally well with both Western and Asian dishes, so I will not exaggerate if I say I do not imagine my life without them. Some taste better with seafood, some with poultry, grilled meat, skewers, toasts or simple sandwiches and other, like this peach sauce, enhance practically every savoury meal or snack.

Visually and technically this sauce is very close to Mango and Chili Sauce I wrote about  in June. It is equally beautiful, easy and quick to prepare. In spite of a slight tanginess, this sauce is more versatile, probably due to a subtler fruit aroma. If you feel tempted by this simple preserve, now is probably the best moment to profit from ripe, end-of-season peaches.

Whatever you do with peaches, do not throw out the peel. It can be used to prepare amazingly good Peach Peel Butter.

In case you want to experiment with fruits and chili, you might also like these:

Hot Strawberry Sauce

 Mango and Chili Sauce

Apricot and Chili Jelly

TIPS: Vinegar and sugar amounts depend on the fruits’ sweetness and the ones below are only an example. Some peaches require more sugar and some more vinegar. Always put down the exact amounts so that you know what you should modify next time you preserve.

The hotness of this sauce should be adapted to your own preferences and your resistance. The below chili amounts are only an example and depend also on the chili variety. Several tips for those who are not used to handle hot peppers:

1-Wear gloves while washing or cutting them !

2- Add your peppers gradually. They vary a lot in size, in hotness, and even the same variety can be completely different depending on the season and country of origin.  I always first mix peppers in a food processor and then add them gradually until the sauce acquires the desired taste.

3-Do not throw away the seeds if you want the sauce to be even hotter! (they are the hottest part of the peppers).

4- Keep in mind that the warm sauce is always hotter in taste than the cold one… (Wait for the sauce to cool down, taste it and you can reheat it once more adding more chilies if you want).


Preparation: around 30 minutes + a couple of hours for cooling + 20 minutes for processing

Ingredients: (about 3 x 200ml jars, but it depends on the fruits’ juiciness and ripeness)

1 kg (about 2 lbs) peaches 

1 T salt

200 g (1 cup) sugar

200 ml (6 3/4 oz) white wine or cider vinegar (mine was 4,5% acid)

preferably fresh, red or green hot peppers (I put 3 flat tablespoons of mixed tiny “bird’s eye” chili peppers and my sauce was really hot)

Cut off the peppers’ stems. Cut in half lengthwise and throw away the seeds (or not! if you want your sauce extra hot).

Mix the peppers in a food processor. Put aside.

Peel the peaches putting them in a big bowl or pan filled with boiling water.

After five minutes empty the bowl/pan and cover them with very cold water.

After 5 more minutes they can be peeled with fingers.

Do not throw away the peel! Make Peach Peel Butter (I promise it’s delicious).

Cut up the flesh. Mix the peaches in a food processor.

Place the mixed peaches, the sugar, the salt and the vinegar in a heavy bottom pan (shouldn’t be aluminium or copper, otherwise the vinegar will react with the metal).
Add the chilies gradually (for example starting with half of the amount). Cook for about 30 minutes. Taste and, optionally, add sugar /vinegar/peppers to adjust the taste.

/At this point you can (after the sauce has cooled down) either freeze it, or keep it in the fridge for a couple of weeks, or process it in the jars, as described below, and store it in your pantry for at least a year./

Pour the sauce, still hot, into sterilised jars. Cover with lids. Leave the jars to cool.

Place the cool jars into a big pan, bottom lined with an old kitchen towel folded in two (this will prevent the jars from breaking), cover up with hot – but not boiling- water to the level just below the lid. Bring to boil and keep on a very low heat, in simmering water, for around 15 minutes.
Stick on self-adhesive labels, write the name of the sauce and don’t forget to mark the date (do not forget to put down the exact amounts of every ingredient).

In a dry place, with a moderate temperature, the jars should keep for at least a year.

40 Replies to “Hot Peach Sauce”

    1. Thank you so much, GG. It sounds like a great idea, but I must say I have never substituted vinegar with lime or lemon juice in savoury preserves (I add it only to jams), so I cannot advise you here for long-term preserves (I’m sure it works with fridge preserves). If you do try this replacement and it works, please let me know. I’m very curious if it keeps for a long time.

  1. Your sauces are a thing of beauty, Sissi and thank you so much for the shout out! You and I are similar in that we both really love the spicy and sweet combos. I will definitely make it a point to make your sauces listed here…I’m particularly intrigued with the Apricot and Chili Jelly, it looks wonderful and I can see it on a variety of delights, such as blue cheese, St. André cheese (or any type of heavy cream cheese) or even with a nice liver paté. It’s almost 9pm and my mouth is watering just thinking about the wonderful uses. I’m checking out that recipe now, thanks again for the shout out.

    1. Thank you, Eva, for so many compliments! Sweet and hot combination is so addictive, isn’t it? I must try your wonderful salsa one day because even though I keep on making this sauce for years, I have never had fresh peach and chili in another form. Please let me know if you try making the jelly. I’m curious if you will like it.

  2. Your instructions look great Sissi, since I don’t work with chilis very often. Would you believe that I always throw out the peach peels? Now I feel silly (especially given the volume of peaches we’ve been eating)….but I’m going to check out your recipe for Peach Peel Butter. I think the girls would get a kick out making this.

    1. Barb, chili is quite tricky to use in preserves, so the best is too keep to the same variety from the same source. The Peach Peel Butter is really an extraordinary and impressive recipe (not my idea though). I still remember how surprised I was when I made it for the first time.

  3. You’re driving me crazy with all your sweet and spicy sauces, jams and jellies! I love every one of them and this one is no exception! I bet those Bird’s eye chilis add a real bite to this sauce!

  4. The color looks gorgeous Sissi! I am collecting jars and will eventually make some preserves from your collection of recipes!

    It’s a good thing I have not attempted, you are not going to believe what happened to my kitchen (and half of my house) last week. The fridge guy came in to install the new panel, it resolved the temperature not cooling issue, but 2 hours later when we got home after swimming, I walked into 1-2 inch of water! Apparently the water filter in the fridge busted open due to the uneven fridge temperature, and repairman didn’t catch it, so my laminate wood floor had to be replaced, holes has to be drilled into the walls, industrial size fans and dehumidifiers were going on all hours of the day last weekend to dry the walls out. It’s been a disaster, and we are awaiting for insurance company to check things out before any repair can be made…

    This is why i mentioned it’s good I have not started working on pickles and preserves, my pantry was born apart due to the water damage. We are keeping a positive attitude, though I would not recommend having a Samsung fridge to any friends from now on.

    1. Jeno, I am so sorry to hear that… I had no idea a simple fridge can do so many damages! It sounds unreal. First you suffered from the lack of fridge and now this… I will never ever buy this brand definitely and maybe my next buy will be a separate freezer not together with a fridge (I have been hesitating).
      Thank you for the compliments and I cross my fingers a positive and quick end of this whole fridge story. I only hope that there will be some bright sides of all this (like changing wall colours? floor? decoration?).

  5. I’ll take all of the above please 🙂
    I can imagine all the uses these could have, even as a marinade for a good steak! Yum! Now if only we have cheaper fresh peaches here 🙁

    1. Thank you, Ping. We have cheap peaches, you have cheap mangoes 😉 The mango and chili sauce I make is very similar.

  6. Sissi, you are one hot and saucy woman !! :).

    The colours and combinations of your jellies are gorgeous – I would love these spread on some crackers in the late afternoon at the lake while sipping on cocktails… the combination of sweet and spicy is so addictive (and welcome ;)) in our family. There’s a specialty store around the corner from us that sells many of these sauces but I’m loving your homespun varieties and am inspired to do the same… the taste and quality is unbeatable. We are off to the lake for a last summer hurrah before the boys start school next Tuesday… 🙁 See you in a week!

    1. Thank you, Kelly, for all the kind words and compliments. I usually have these sauces/jellies with meat or seafood, but you are right about crackers of course. I also find this combination addictive. As soon as I stir-fry and add hot chili, some agave syrup is obligatory. The funny thing is that when I open these sauces/jellies, they keep in the fridge (after opening) for months! Without spoiling, just like store bought products. It proves that we don’t need any preserving chemical agents to make jars last for a long time. Have a lovely time at the lakeside!

  7. I never get tired of preserve posts, so dont worry Sissi! =)

    I am intrigued by the idea of making a hot sour jam. I have never tasted any, nor come across any. Normally, u know I always try out new things, fusion foods and experiments, but I hadnt thought of that one.

    Passion fruits are ripe here and I was thinking of making some jam cause I am actually out jam (first time ever!) since I was in europe for some time.

    Those passion fruits are the yellow kind and very sour. Do u think some chillies would go well with that?

    1. Thank you so much, Helene. It’s not really sour… the acidity is lower than sweetness or hotness. You are so lucky to have fresh and probably cheap passion fruits. I love them! They are quite acid, so you would have to add a lot of sugar if you wanted to preserve the sauce, but I’m sure it’s a great idea worth trying. If passion fruits weren’t as expensive here I would test them myself.

  8. I love preserves, been doing quite a bit in summer, esp with the free wild blackberries I managed to pick. This looks lovely, esp with that vibrant golden colour! Super intrigued too by that peach peel butter, omg how brilliant, and how could I have missed that post! (been busy and not commenting much of late, glad to be back and to see 2 incredibly useful posts at once)

    1. Thank you very much, Shuhan. I have seen your wonderful wild blackberries. They must be perfect for jams. Peach Peel Butter is quite old (I posted it last year), but I was very glad to discover this way of using up peach peel.

  9. Well, I just bought a huge box of peaches and have been working through different recipes simply because I need to use up all the fruit. Now I have another to try out. 🙂 Sound delish and thanks for the love Sissi!

    1. Thank you, Jed. I think you will not regret making this sauce. It’s perfect with sandwiches, grilled meat and practically anything. As long as one likes sweet and hot combination.

  10. Sissi, I love your creative sauces, and jellies made hot, and spicy, it’s something that I’m always looking for in the specialty section of the supermarket. The hot peach sauce would be so perfect on spring rolls, or with lettuce cups filled with chopped seafood, such as crab, or chopped lobster. Possibilities are endless:)

  11. Wow, this peach sauce looks beautiful and so flavorful…I so wish I had all the fruit sauce handy…they sure add nice touches to dishes.
    Thanks for sharing the recipe Sissi and hope you are having a wonderful week 🙂

    1. Actually I had it yesterday with pork roast (but I think I have told you this, haven’t I?). I eat more and more hot dishes… I hope it’s not dangerous!

    1. Thank you, Katerina. Judging from my recent discovery of Greek yogurt, it would probably be wonderful.

  12. That’s right – I remember you like spicy and sweet combination. This sounds good and I can even control the level of spiciness too. I did not know that warm sauce is always more spicy than the cold one! That’s a great advice to remember. Love your beautiful yellow color in the jar. 🙂 Hope you are having a great week so far. I cannot wait for the long weekend (this weekend) so that I can respond to your email. Gahahaha!

    1. Thank you so much, Nami. I haven’t dyed the sauce, I promise 😉 The colour is so beautiful on its own and keeps the same for at least a year. I’m looking forward to reading your email soon!

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