Peach Cobbler Hot Sauce (vinegar-based)

This is it folks, my very own, currently one-of-a-kind (so it appears) recipe for hot sauce that tastes just like delicious peach cobbler. Except after the initial cobbler flavor, your face melts with the fiery inferno of orange habaneros (or whatever orange hot peppers you choose… Scotch Bonnets are widely available and would provide a great alternative).

I like to call it “Pissed Off Peach Cobbler.”

Can’t find orange colored hot peppers? Well dangit, I guess go with red, or yellow, or remember your childhood lessons in primary colors and use a mix of red & yellow. The addition of a pound of peaches to this recipe and peach juice will hook you up for color a good bit anyway.

This is amazing on wings, lamb chops, burgers, tacos, ice cream, actual peach cobbler, and I’m assuming a lot more. Send me your favorite use!

With no further ado, here’s my recipe…

This recipe yields about 45 oz. of sauce (~9 woozy bottles)

You will need:


  • 1/3 lb. (before seeds and stems removed) orange habaneros or similar, more peppers as desired for greater heat
  • 20 oz. usable peach, sliced (around 1.5-2 lbs. before cored); fresh or frozen
  • 1 cup peach juice (directly juice from peaches or from a store brand)
  • 1.25 cups apple cider vinegar
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • Juice of a large lemon
  • 1/2 tsp ground ginger (optional)
  • Pinch ground cardamom (optional)
  • Pinch ground clove and/or allspice (optional)


1.) In the saucepan, combine peaches, brown and white sugar, salt, vanilla, cinnamon, nutmeg, and optional ginger. Bring to a boil over high heat, and then simmer on low heat, uncovered, until the peaches are browned and reduced (around 15-20 minutes). Stir occasionally.

2.) Meanwhile, rinse the habaneros and remove the stems and seeds. Add them to the blender along with the peach juice and apple cider vinegar.

3.) When the peaches look stewed, transfer them to the blender and blend everything together on high for about 4-5 minutes.

4.) Return the entire mix to the saucepan, bring to a low boil, then cover and reduce to low heat. Simmer for about 20 minutes.

5.) Transfer the mix to the blender and again blend on high for 5 minutes, occasionally pulsing. Add the juice of the lemon and blend for another minute. You may now place the sauce in an airtight container and refrigerate. If you wish to bottle & pasteurize, follow the additional step.

6.) Sanitize or boil the sauce bottles and caps. Using the bottling funnel, transfer the sauce to the bottles. Seal them tightly and place them in the large saucepan on their side (to avoid tipping and breakage). Fill with water above the highest bottle by at least 2″. Set on high heat until the temperature reaches 180, reduce heat and monitor to maintain that temp for 10 more minutes. Remove the bottles and set them upside down for 3 minutes. Then turn right side up and allow to cool for 30 minutes. They will be shelf stable for several months unopened, or refrigerate directly for extended shelf life.


  1. Nicholas Carmack

    A little confusing – the directions mention white vinegar and an apple. But the ingredient list does not?

    • Thanks so much for the feedback! I checked that part out and see what you’re saying. There is only apple cider vinegar used in the recipe, not white vinegar, and I made the needed edits. If you are still interested in the recipe, it is correct. Thanks again.

Leave a Comment

Your email address will not be published. Required fields are marked *