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Peach Hot Sauces

Ripe, juicy peach softens the heat and adds a mellow, summery sweetness that’s especially good with anything off the grill.

Most of the peach sauces here are medium, and habanero is the usual pepper, with a few roasted or smoked versions and the occasional Carolina reaper. Ginger, citrus and a splash of vinegar keep them lively. Use them on grilled chicken, pork chops, fish and shrimp, or as a finishing glaze.

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Peach Hot Sauces

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The flavor

What a peach hot sauce actually tastes like

Peach is the gentlest of the fruit flavors: mellow and floral rather than sharp, with a softness that rounds off heat instead of cutting through it. These sauces taste like summer and behave like a glaze, which makes them the natural bottle to keep next to the grill.

What's in the bottle

Habanero is the usual pepper, in around six in ten bottles, with Carolina reaper, scotch bonnet and ghost pepper turning up in the hotter ones. Ginger, citrus and a splash of vinegar are the usual supporting cast, and a few makers smoke or roast the fruit first for something closer to a barbecue sauce.

How hot these get

Mostly medium, with a few at hot and a couple at mild. It's a small collection where the fruit, not the pepper, is the point.

How to use it

Grilled chicken, pork chops, fish and shrimp, and anything else that suits a sweet glaze. Brush it on in the last few minutes of cooking, stir a spoonful into barbecue sauce, or serve it alongside cheese, especially something salty like feta or a sharp cheddar.

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Questions

Peach FAQ

How do I use a peach sauce as a glaze?

Wait until the meat is nearly cooked, then brush the sauce on for the last few minutes. The fruit sugar caramelizes quickly and will burn if it goes on at the start. Two thin coats, a couple of minutes apart, give a better finish than one thick one.

How hot are peach hot sauces?

Most are medium on our scale, with a few hot bottles built on reaper or ghost pepper. The fruit softens the first impression, so taste before you pour a second time.

What do mild, medium, hot and extra hot mean?

They're our own four heat levels, and every bottle gets one. Mild is under 2,500 Scoville units, medium runs 2,500 to 30,000, hot covers 30,000 to 350,000, and extra hot starts above that. The rating describes the finished sauce rather than the pepper in it, so a habanero sauce with plenty of fruit and vinegar can still land at medium. Every product card shows its level, and you can filter any collection by it.

What stops the burn?

Dairy. Capsaicin is oil-soluble, so milk, yoghurt or ice cream lift it off your tongue; water spreads it around. Bread and rice help by absorbing. Alcohol makes it worse.

How much is shipping?

Free on orders over $75, and free on every subscription box. Below $75 a calculated rate is shown at checkout. Orders ship within 48 hours. See our shipping policy.

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Start with the burn you want. Every sauce is rated on one four-level scale.

Mild 119 Medium 194 Hot 91 Extra hot 75

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