A fiery-sweet Caribbean-style pepper sauce that balances tropical heat with juicy peaches and rich maple syrup.
When I first made this Peach Habanero Sauce, my plan was to add a kiss of smoke to both the habaneros and peaches using my Traeger grill. But as luck would have it, my smoker quit on me that day. So, I turned to the oven—and honestly, I’m glad I did. Most of you have an oven handy, and the roasted flavor turned out beautifully rich and layered.
Like many of my homemade pepper sauce recipes, this one is fiery—use it sparingly. The natural fruitiness of the habaneros blends perfectly with the ripe peaches, and when you stir in pure maple syrup, the sauce takes on a lovely sweet finish that complements the heat. Which is why I refer to this habanero peach sauce as being perfect for crispy fried chicken wings.
This small-batch recipe reminds me of my Grilled Pineapple Peppersauce, with that same balance of sweetness and heat. It’s part of my #InSeason series, made with freshly harvested habaneros from my garden, ripe peaches from the local market, and maple syrup from a nearby producer I’ve befriended. Brush it over grilled wings, toss it on shrimp, or drizzle it sparingly over roasted vegetables—it’s island heat with a touch of summer sweetness.
Ingredient Guide
- Habanero Peppers – The star of this sauce, providing the signature Caribbean heat and fruitiness.
- Peaches – Add natural sweetness and body, helping mellow the habanero’s fire.
- Sea Salt – Enhances flavor and balances the acidity.
- Garlic – Adds a savory depth to the sweetness of the fruit.
- Ginger – Fresh or powdered, it brings a touch of warmth and brightness.
- Maple Syrup – Sweetens the sauce naturally and gives it a velvety texture.
- Carrot – Adds mild sweetness and helps control heat intensity.
- Mustard Powder – Gives the sauce a tangy, slightly earthy backbone.
- Apple Cider Vinegar – Provides acidity for flavor balance and preservation.
Cooking Notes from the Kitchen
- You can use ginger powder if fresh ginger isn’t available.
- Add more carrot if you prefer a milder sauce.
- White vinegar works in place of apple cider vinegar, though the flavor will be slightly sharper.
- Substitute brown sugar for maple syrup (start with 2 tablespoons).
- The sauce will keep for 6–10 months in the fridge.
- Always remember to vent your kitchen when roasting hot peppers to avoid irritation.
Shopping Made Easy
- Most grocery stores carry fresh habaneros year-round in the produce section.
- Maple syrup adds a distinct flavor—choose pure Grade A for best results.
- Use locally grown peaches during summer for the sweetest, juiciest flavor.
- Stock up on apple cider vinegar from any supermarket; it’s essential for acidity and preservation.
- Mustard powder can usually be found in the spice aisle near curry or chili powders.
Habanero Peach Chicken Wing Sauce.
Ingredients
- 2 lbs 2–3 habanero peppers
- 2 lbs ripe peaches seeds removed
- 1 tablespoon sea salt
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 cup maple syrup
- 1 small carrot rough chopped
- 3/4 tablespoon mustard powder
- 2 1/2 cups apple cider vinegar adjust to desired consistency
- 1 tablespoon Juice lemon freshly squeezed, to finish
Instructions
- Preheat the oven to 300°F (150°C).
- Wash the habanero peppers and remove the stems. Wash and halve the peaches, then remove their seeds.
- Arrange the peppers and peaches, cut side up, on a baking tray and roast for 1 hour. Be sure to vent your kitchen well, as roasting hot peppers can be intense. (If smoking instead, cook at 250°F (120°C) for 2–3 hours.)
- Once cooled, transfer the roasted peppers and peaches to a blender, along with the sea salt, garlic, ginger, maple syrup, carrot, mustard powder, and apple cider vinegar. Blend until smooth, working in batches if necessary.
- Taste the sauce and adjust salt to your preference. Stir in the fresh lemon juice to finish.
- Pour into sterilized glass jars and store in a cool, dark place or refrigerate. The sauce will keep for 6–10 months in the fridge.
- (You can cook the blended sauce before bottling, but it doesn’t significantly affect shelf life or flavor.)
