Caribbean Jerk Peach Hot Sauce brings a bold fusion of sweet, spicy, and tangy flavors that captures the essence of island cooking. This unique hot sauce combines the tropical heat of Carbonero peppers (or Scotch Bonnets) with the natural sweetness of ripe peaches, all tied together with a smoky jerk seasoning blend. Whether you’re drizzling it over grilled meats, adding a kick to your tacos, or giving a punch of flavor to roasted veggies, this sauce is as versatile as it is delicious. In just under 30 minutes, you can create a homemade condiment that tastes like sunshine and spice in every drop.
Why You’ll Love This Caribbean Jerk Peach Hot Sauce
Sweet & Spicy Balance – The peaches mellow out the fiery peppers for a perfectly balanced flavor.
Tropical Caribbean Vibes – The jerk seasoning infuses smoky, herby, and aromatic notes that transport you straight to the islands.
Quick & Easy – Just a handful of ingredients and less than half an hour to make.
Versatile Applications – Perfect as a marinade, dipping sauce, or flavorful condiment for a wide variety of dishes.
Homemade Freshness – No preservatives, just pure, fresh, bold flavors.
Ingredients
Here’s what you’ll need to make this irresistible sauce:
2 tablespoons olive oil
8 ounces Carbonero peppers, finely chopped (swap in Scotch Bonnets or Habanero peppers for comparable heat)
1 medium onion, chopped
2 ripe peaches, peeled, pitted, and chopped
1 cup apple cider vinegar
½ cup water (adjust for desired consistency)
1 tablespoon jerk seasoning blend
1 tablespoon brown sugar
Step-by-Step: How to Make Caribbean Jerk Peach Hot Sauce
Heat the Oil – In a medium pot over medium heat, warm the olive oil until shimmering.
Cook the Peppers & Onion – Add the chopped peppers and onion. Stir and cook for about 6–7 minutes, until the vegetables soften and become fragrant.
Add the Peaches – Stir in the chopped peaches and cook for another 2–3 minutes, allowing them to soften and release their natural sweetness.
Add Liquids & Seasoning – Pour in the apple cider vinegar and water, then add the jerk seasoning blend and brown sugar. Stir well to combine all the flavors.
Simmer the Sauce – Reduce heat to low and simmer for 10 minutes. This allows the flavors to meld together beautifully.
Cool & Blend – Remove from heat and let the mixture cool slightly before blending until smooth.
Adjust Consistency – Add more water if you prefer a thinner sauce, or strain it for an ultra-smooth finish.
Bottle & Store – Pour into sterilized bottles or jars. Store in the refrigerator.
Helpful Tips
Wear gloves when handling hot peppers to avoid skin irritation.
For extra depth, roast your peppers and peaches before cooking.
If you prefer less heat, remove seeds and membranes from the peppers.
A high-speed blender will give you the silkiest texture.
Let the sauce rest in the fridge overnight before using—flavors intensify with time.
Substitutions and Variations
Fruit Swap – Try mangoes, pineapples, or apricots instead of peaches.
Vinegar Change – White wine vinegar or rice vinegar can replace apple cider vinegar for a lighter tang.
Sweetener Options – Honey or maple syrup instead of brown sugar for a different sweetness profile.
Extra Spice – Add a pinch of allspice or cinnamon to deepen the Caribbean flavor.
Milder Version – Mix in some roasted bell peppers to dilute the heat without losing flavor.
Storage Instructions
Refrigerator – Store in an airtight bottle or jar for up to 3 weeks.
Freezer – Freeze in small portions for up to 6 months; thaw in the fridge before use.
Avoid Contamination – Always use a clean spoon to scoop sauce to extend shelf life.
Nutritional Information (Per Serving – Approx. 1 tablespoon)
Calories: 30
Carbohydrates: 3g
Fat: 1g
Sodium: 8mg
Potassium: 89mg
Sugar: 2g
Vitamin A: 275 IU
Vitamin C: 17.7 mg
Calcium: 6 mg
Iron: 0.3 mg
Serving Suggestions
Grilled Meats – Brush on chicken, pork, or shrimp for a sweet-spicy glaze.
Tacos & Wraps – Drizzle over fish tacos or jerk chicken wraps.
Dipping Sauce – Pair with fried plantains, empanadas, or spring rolls.
Eggs & Breakfast – Add a spicy-sweet kick to scrambled eggs or avocado toast.
Cheese Board Accent – Use as a spicy jam alongside creamy cheeses.
Frequently Asked Questions About Caribbean Jerk Peach Hot Sauce
1. How hot is this sauce?
It’s a solid “hot” level thanks to Carbonero or Scotch Bonnet peppers, but the peaches do balance out the intensity. If you want it milder, remove the seeds and membranes or use fewer hot peppers.
2. Can I make it without peaches?
Yes! Try mango, pineapple, or apricot for a similar tropical sweetness.
3. How long will it keep in the refrigerator?
Stored in an airtight container, it will last up to 3 weeks.
4. Can I can this sauce for long-term storage?
Yes—just be sure to follow proper canning guidelines and adjust the vinegar content to maintain safe acidity levels.
5. Will the flavor change over time?
Absolutely! The sauce becomes more complex and flavorful after a day or two in the fridge as the ingredients meld together.
Conclusion
Thank you for joining me in making this Caribbean Jerk Peach Hot Sauce—a vibrant, sweet-spicy condiment that’s bursting with island flavors. I love how quickly it comes together, yet it tastes like something that’s been slow-cooked with love and care. Whether you spoon it over grilled meats, swirl it into marinades, or simply keep it on hand for dipping, it’s bound to become a favorite in your kitchen. I hope preparing it brings you as much joy as I’ve had in sharing it with you. Here’s to flavorful cooking, happy taste buds, and adding a little sunshine to every meal!
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Caribbean Jerk Peach Hot Sauce Recipe
- Total Time: 25 minutes
- Yield: About 2 cups 1x
Description
Caribbean Jerk Peach Hot Sauce combines ripe peaches, fiery Carbonero peppers, and smoky jerk seasoning for a bold Caribbean kick. Perfect for marinades, dipping, or drizzling, this sweet-spicy sauce comes together in under 30 minutes.
Ingredients
2 tablespoons olive oil
8 ounces Carbonero peppers, finely chopped (swap in Scotch Bonnets or Habanero peppers for comparable heat)
1 medium onion, chopped
2 ripe peaches, peeled, pitted, and chopped
1 cup apple cider vinegar
½ cup water (adjust for desired consistency)
1 tablespoon jerk seasoning blend
1 tablespoon brown sugar
Instructions
Heat the Oil – In a medium pot over medium heat, warm the olive oil until shimmering.
Cook the Peppers & Onion – Add the chopped peppers and onion. Stir and cook for about 6–7 minutes, until the vegetables soften and become fragrant.
Add the Peaches – Stir in the chopped peaches and cook for another 2–3 minutes, allowing them to soften and release their natural sweetness.
Add Liquids & Seasoning – Pour in the apple cider vinegar and water, then add the jerk seasoning blend and brown sugar. Stir well to combine all the flavors.
Simmer the Sauce – Reduce heat to low and simmer for 10 minutes. This allows the flavors to meld together beautifully.
Cool & Blend – Remove from heat and let the mixture cool slightly before blending until smooth.
Adjust Consistency – Add more water if you prefer a thinner sauce, or strain it for an ultra-smooth finish.
Bottle & Store – Pour into sterilized bottles or jars. Store in the refrigerator.
Notes
Wear gloves when handling hot peppers.
Roast peppers and peaches beforehand for deeper flavor.
Sauce tastes even better after resting overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 2g
- Carbohydrates: 3g
- Protein: 0g